Apple & cranberry chutney

Apple & cranberry chutney

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(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
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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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12th Dec, 2011
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.
9th Dec, 2011
lovely chutney!! very easy to make!!
6th Dec, 2011
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.
28th Nov, 2011
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 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.
24th Nov, 2011
Really tasty :)
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
20th Nov, 2013
just simmer the lids in a pan for about 5 minutes
17th Nov, 2011
Kaz - I think any peppercorns would be fine, I really wanted to use red ones but I couldn't find them anywhere!
16th Nov, 2011
Do you think it would be OK to use mixed peppercorns in this recipe or should I use only black ones?
14th Nov, 2011
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 :(


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