Easy Chutney Recipes: Apple & Cranberry Chutney

Easy Chutney Recipes

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!

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Chutney Recipe

  • • 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.

Here’s a tip: To check for the correct consistency run a wooden spoon across the bottom of the pan, forming a channel in the chutney. If your chutney spills into the channel then this is not the right consistency, but if the channel remains intact after 2 seconds you have reached the correct consistency.

Kilner Stainless Steel Easy Jam Funnel

Made from durable stainless steel.

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.

Top Tips:

1. When you’re making your chutney ensure you use wooden utensils and a stainless steel cooking pan. Any other materials will react with the vinegar and tamper with the flavour and contrast of your preserve.

2. For a consistent texture chop your fruit into pieces of the same size and cook your chutney long and slow in an uncovered pan. Do not allow your chutney to burn the bottom of the pan as this will ruin the taste.

What we used:

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