Apple & cranberry chutney

Apple & cranberry chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(73 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


Makes 4 x 500g jars
Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (25g)

  • kcal35
  • fat0g
  • saturates0g
  • carbs9g
  • sugars9g
  • fibre0g
  • protein0g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.


  • 1kg cooking apples, peeled and chopped into small chunks



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 500g eating apple, peeled and chopped into large chunks



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 450g onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g fresh root ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp peppercorns
  • 500g granulated sugar
  • 250ml cider vinegar
  • 500g cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…


  1. Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.

  2. Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.

  3. Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Nov, 2013
Made this recipe last year, definitely suspect. Amended this year and presto exactly right. Use only 650g cooking apples, 450g eating apples and 450g cranberries. Makes 4 x 500g kilner jars
27th Nov, 2013
absolutely divine. only a few amends to recipe: added zest and juice of a clementine 1/2 way through cooking. removed the peppercorns as using as presents for Christmas. let the cranberries pop a bit to give a beautiful red color. looks lovely and am sure after a few weeks will be gorg.
2nd Nov, 2013
This is a fabulous recipe that I first made last year. We've just opened the last jar and it's delicious, so yes you can keep it for a long time. I use frozen (defrosted) cranberries. Yes, if you make it now, it will be lovely by Christmas - that's what I did last year.
26th Oct, 2013
Dried or fresh cranberries guys? Not sure I'll get hold of fresh fresh cranberries in October - would defrosted cranberries work?! Thanks in advance!
16th Nov, 2013
Waitrose stock Frozen cranberries.
15th Oct, 2013
Made this Chutney today and was my first ever attempt at chutney. It came out beautifully. Lovely red colour and very tasty. Can't wait to give it out as christmas presents. Was initially put off by the vinegar smell but it doesn't come through in the taste. I also added a cheeky bit of chillie to give it a kick, lovely.
14th Oct, 2013
Hi Folks If I make this now, will it still be good by Christmas?
30th Dec, 2015
It will be fab
16th Nov, 2013
It needs about 2 weeks to mature and for the colour to come out of the cranberries. When I pot mine its very pale pink then goes red with time. I've just used the last jar I made about a year ago! Store in a cold place though.
24th Oct, 2013
Well it does state that it keeps for 6 months, and making it now would ensure that it is well mature by Christmas.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.