Apple & cranberry chutney

Published 17 Dec 2020 • By Michael Chekroun

Apple & cranberry chutney

Category : Low in salt

Type : Sauce

Difficulty : Beginner

Directions : 20 minutes

Cooking time : 70 minutes

Price range : Just right

Ingredients 4 Number of people

1 kg cooking apples, peeled and chopped into small chunks
500g eating apple, peeld and chopped into large chunks
450g onion, sliced
50g fresh root ginger, finely chopped
1 tsp peppercorns
500g granulated sugar
250ml cider vinegar
500g cranberries


1. Place all ingredients except cranberries into a large heavy-bottomed saucepan and gently heat, stirring, until the sugar dissolves. Bring to a boil, then reduce heat and simmer, uncovered, for about 50 minutes, 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 10 minutes more or so until just softened but not burst.

3. Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place.


The chutney will keep for up to 6 months. Chill on opening.


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