• 300g medium Bramley apples peeled, cored and roughly chopped (prepared weight, about 3 apples)
  • 300g medium Braeburn apples peeled, cored and finely chopped (prepared weight, about 4 apples)
  • 80g raisins
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 250g golden caster sugar
  • 1 tsp fine sea salt
  • 400ml apple cider vinegar


  • STEP 1

    Tip all the ingredients into a large pan and cook over a low-medium heat, stirring frequently until the sugar has dissolved and the mixture is a syrupy consistency.

  • STEP 2

    Reduce the heat to low and continue to cook for 1 hr 30 mins, stirring occasionally to prevent it sticking to the pan, until the mixture has thickened and holds its shape when stirred with a wooden spoon.

  • STEP 3

    Spoon into two 324ml sterilised jars (see tip, below), seal and cool. Will keep for up to three months in a cool, dark place. Use within two weeks of opening.

Recipe tip

To sterilise the jars, first wash them in hot, soapy water, then rinse clean and dry upside-down in the oven at 160C/140C fan/gas 3 for 12 mins.

Recipe from Good Food magazine, Homemade Christmas 2021

Goes well with


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