Our simple Apple and Cranberry Chutney will wow your family this Christmas, acting as the perfect preserve to accompany your Christmas dinner. This easy to make condiment will help combine rich fruitful flavours with the succulent taste of roasted turkey. On top of that, this Chutney works brilliant with your cold meats on Boxing Day – so what better way to get into the festive spirit than making your very own Apple and Cranberry Chutney!
- • 1kg Cooking Apples – peeled and chopped
- • 500g Eating Apples – peeled and chopped
- • 500g Cranberries
- • 450g Onions – sliced
- • 50g Fresh Root Ginger – finely chopped
- • 500g Granulated Sugar
- • 250ml Cider Vinegar
- • 1 Tea spoon of Peppercorn
Apple and Cranberry Chutney
1. Place all ingredients, apart from the Cranberries, into a stainless steel jam pan and cook slowly over a light heat until the sugar dissolves.
2. Bring the mixture to the boil, then lower the heat and leave to simmer uncovered – 45 – 60 minutes should do nicely. Stir the mixture regularly until the apples and onions soften, the mixture has thickened and no watery juice remains.
3. Add the cranberries and gently simmer for a further 10 minutes – ensure the cranberries do not split or burst.
4. Once your happy with the consistency fill your warm sterilised jam jars with your homemade chutney, and tighten the lids. For help on sterilising your jars check out our simple steps for preserving blog.
5. Store your chutney in a cool, dry and dark dwelling and leave to preserve for no less than 8 weeks before opening for consumption.
What we used: