Apple & cranberry chutney

Apple & cranberry chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(71 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.
22nd Sep, 2013
Hiya - lemon curd mixed with the same amount of double cream and frozen makes delicious icecream!
17th Feb, 2012
Absolutely lovely. Made exactly as the recipe. Only down side is biting on a pepper corn! I will remove these before bottling next time.
10th Feb, 2012
I made it yesterday and was a bit disappointed at the color. Also, I used the dried cranberries, would that have made a difference? After reading some comments I am really hoping it reddens a bit more.I liked the taste though.
8th Jan, 2012
Tastes great & and is easy to make! Brilliant.
29th Dec, 2011
Easy to make and quite delicious. This was my first adventure into chutney-making and it went well, with many contented recipients! Used fresh cranberries, but will try with frozen next time... just to see/ taste the difference.
28th Dec, 2011
Have never made chutney before and this was my first attempt! Not just I loved it, but also the kids who never eats chutney! It went very well with cheese and also poultry. I made 8 x 250ml jars and only have one left as friends loved it!
28th Dec, 2011
Stonking and really easy. You need to let the cranberries burst to get the colour. Excellent and everyone loved it.
20th Dec, 2011
Made this for gifts at Christmas and had a little bit too much for our jars so we tried some with biscuits and cheese and it was just delicious. It didn't look much like the picture at first - much lighter, but its getter a stronger pinky-red now. I have made dozens of chutneys and it's definitely one of my favourites.
17th Dec, 2011
Utterly gorgeous and easy to make. A real hit!! Mine came out looking as red as the photo, so I don't know why some don't? I had to simmer for a bit longer than 50 minutes, maybe 1hr 10m for all the juice to go. I made 6 x 500ml jars and still had a bit left over.
16th Dec, 2011
Delicious and extremely easy chutney. Suggest upping the cranberry ratio. Replace eating apples with 500g extra cranberry. Red onions also improve the colour, and you'll probably need slightly more vinegar than suggested (with slightly extra sugar if you do add more vinegar...try an extra 100-200g). Aim for a fairly loose mixture to start, cooked down to a thick consistency. And don't overcook! One hour tops. Wonderful.


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.