Chutneys are wonderful gifts because they really improve with age and go brilliantly with holiday meals and cold meats. Perfect as a party food, and great as a side dish with pork, turkey, chicken or fish.

Apple Cranberry Chutney
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: British
Serves: 4 pounds
  • 2 1/4 pounds cooking apples, peeled, cored and chopped into small chunks, such as Granny Smith
  • 1 pound (plus) eating apples, peeled, cored and chopped into large chunks, such as Rome or Gala
  • 1 pound yellow onions, peeled, trimmed and sliced
  • 2 ounces fresh ginger root, peeled and finely chopped
  • 1 teaspoon peppercorns
  • 1 pound granulated sugar
  • 1 Cup apple cider vinegar
  • 1 pound fresh cranberries
  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 minutes or so until just softened but not burst.
  3. Spoon the hot chutney into sterilized 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.
Makes four 1 pound jars. STERILIZING JARS To sterilize 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.

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