Apple & cranberry chutney

Apple & cranberry chutney

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(70 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

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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Ingredients

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

    Apple

    ap-pel

    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
    Apples

    Apple

    ap-pel

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

  • 450g onion, sliced
    Onion

    Onion

    un-yun

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

  • 50g fresh root ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    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
    Cranberries

    Cranberry

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

Method

  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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angellibrarian
22nd Sep, 2013
Hiya - lemon curd mixed with the same amount of double cream and frozen makes delicious icecream!
pgrinnell
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.
sandeepa06
10th Feb, 2012
4.05
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.
hellethusing
8th Jan, 2012
5.05
Tastes great & and is easy to make! Brilliant.
smilingcrow
29th Dec, 2011
4.05
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.
janaskar
28th Dec, 2011
5.05
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!
euancameron
28th Dec, 2011
5.05
Stonking and really easy. You need to let the cranberries burst to get the colour. Excellent and everyone loved it.
julia_bakes
20th Dec, 2011
5.05
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.
zizy_zizy
17th Dec, 2011
5.05
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.
msseahorse
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.

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