Apple & cranberry chutney

Apple & cranberry chutney

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(72 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
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  • 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.

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Comments, questions and tips

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23rd Nov, 2012
This was my 1st attempt at chutney. It was sooo easy to make. I didn't have any cider vinegar so used white wine vinegar and doubled the amount of fresh ginger. I counted the peppercorns in and out!!! Who wants to bite on one of those???? I put a third of the canberries in at the start to make sure I had the beautiful red colour and then just carried on with the recipe. The end result is stunning. The colour is so jewel like and the flavour is wonderful. Decanted it in to kilner jars for gifts and will put a lovely big red bow and label on them. Thrilled to bits. Thankyou Good Food!!!
18th Nov, 2012
A lovely way to use up the glut of apples we had this year, tasted it warm and it was delicious though would use more ginger next time.
6th Nov, 2012
Made this last night, used red & white onions but didn't have any root ginger so used ground ginger which has worked equally well. Was little concerned with the apples not holding shape, but other half says its tastes & looks great!
4th Nov, 2012
Also - i used almost totally defrosted cranberries and it seems to have worked fine!
4th Nov, 2012
I halved these ingredients and made just under 1 litre of chutney - i followed the instructions exactly (apart from removing pepper corns before jarring) and it is a lovely red colour just like the example photo. I've made this as a Christmas present for my mum so haven't tried the cooled chutney yet, but had a little try of it when still hot in the pan - tasted lovely and in my opinion not too ginger-y. Very easy for a first time attempt at a chutney/jam!
12th Oct, 2012
Is it possible to substitute white wine Vinegar instead of Cider? Has anyone tried it?
lerryn's picture
20th Nov, 2013
The vinegar is used as a preservative as well as flavouring in this recipe.
10th Oct, 2012
Made this one last year for friends and family. All loved it. A bit sweet for me, would probably add some chilli if i made it again. Also ran it through the magimix for a couple of seconds as it did have some big chunks in. I have just opened the last jar, and is still lovely.
5th Sep, 2012
10th Aug, 2012
I'm waiting for my first attempt at chutney to finish cooking, can't wait to taste it. I bought loads of jars of basic lemon curd as they were just 22p each, far cheaper than buying jars, but what to do with the large container of lemon curd?


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