Apple & cranberry chutney

Apple & cranberry chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
honeypossums
12th Dec, 2011
5.05
I made my batch early last month and opened a jar yesterday to have with some cheese and crackers. Absolutely gorgeous and fantastically festively red! I can't wait to give them out for presents this year. I used more red onions than white and would suggest trying to get hold of some red peppercorns just for their colour; they're so pretty. The house did smell like the vinegar whilst cooking, but ignore it because it tastes amazing. I'll be doing this again next year.
jaynestwins
9th Dec, 2011
lovely chutney!! very easy to make!!
ardgour
6th Dec, 2011
5.05
Brilliantly simple recipe that makes a tasty and unusual chutney. I make this each year to give as gifts and it must be successful as I keep getting the jars back empty with little hints about "if you are making some more"! If you look in the supermarkets in the few days after Chritmas they often sell off the fresh cranberries very cheap and they freeze well. I have just used a couple of packs from the freezer that I got for 20p each after Christmas last year.
wonderwoman27
28th Nov, 2011
5.05
2nd attempt at making chutney and found this straightforward and easy to make. Timings seem right and a wonderful colour once finished! I filled 4 x 454g jars and had about 1/4 jar left over...so although supposed to leave it for a while to mature, I have tried some on my cheese sandwich today and it was delish! btw, also agree with the above poster..very strong smell with cider vinegar while cooking which put me off initially, but it was fine afterwards.
tmcgillivary
24th Nov, 2011
4.05
Really tasty :)
jillsrecipes
24th Nov, 2011
Whne sterilising the jars, would I be correct in assuming that the lids need to be sterilised in the same way?
lerryn's picture
lerryn
20th Nov, 2013
just simmer the lids in a pan for about 5 minutes
honeypossums
17th Nov, 2011
5.05
Kaz - I think any peppercorns would be fine, I really wanted to use red ones but I couldn't find them anywhere!
kaz522
16th Nov, 2011
Do you think it would be OK to use mixed peppercorns in this recipe or should I use only black ones?
honeypossums
14th Nov, 2011
5.05
Made a batch of this yesterday - already looks lovely and red, and tasted great from what I tried, but I'm really worried about this 'sealing' thing. So many different people seem to do it differently. After sterilising my jars I've sealed them two ways: 1-just screwing the metal lids on and 2-place over the jar top a piece of baking parchment and then screwing the lids on. Is anyone able to advise on which way is the right way, or better, or anything? I'm panicking about handing them out as gifts and they all being mouldy :(

Pages

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.