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Apple & cranberry chutney

Apple & cranberry chutney

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A star rating of 4.6 out of 5.83 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving (25g)
HighlightNutrientUnit
kcal35
fat0g
saturates0g
carbs9g
sugars9g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 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.

  • STEP 2

    Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.

  • STEP 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.

RECIPE TIPS
OUR DOWNLOADABLE LABELS
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
STERILISING JARS
To sterilise jars, wash thoroughly in hot soapy water, then dry in a low oven; or run through a dishwasher. Pot the hot chutney while the jars are still hot.

Recipe from Good Food magazine, November 2008

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A star rating of 4.6 out of 5.83 ratings
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