Cranberry Apple Chutney
Easy
Add this chutney to your preserving repertoire for a delicious condiment perfect for serving with ham or in a day-after turkey sandwich. This deep red chutney is fruity with a delicious tang from the cranberries and cooking apples, sweetness from the eating apples, sugar and honey, warming winter spices of ginger, cinnamon and a hint of anise, and just a touch of spice from chilli, which is optional but recommended. Recipe easily halved to make less, or doubled to make as a fantastic home-made gift for family and friends!
SERVE
Fills 6x 250ml jars
Cranberry Apple Chutney
Easy
SERVE
Fills 6x 250ml jars
Introduction
Add this chutney to your preserving repertoire for a delicious condiment perfect for serving with ham or in a day-after turkey sandwich. This deep red chutney is fruity with a delicious tang from the cranberries and cooking apples, sweetness from the eating apples, sugar and honey, warming winter
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Ingredients
- 600g cranberries, rinsed
- 250g cooking apples, peeled, cored & diced (about 2 Bramleys)
- 150g onion, diced
- 100g red eating apples, peeled, cored & diced (about 1)
- 100g dried cranberries
- 100g granulated sugar
- 400ml apple cider vinegar
- 125ml honey
- 2 tsp salt
- 1 tsp cinnamon
- ½ - 1 tsp chilli flakes (to taste or leave out)
- ½ tsp ground ginger
- 1 star anise
Method
- 1. To sterilise your jars, wash them well in very hot soapy water. Rinse in hot water then let them dry in an oven set to 140°C / 120°C fan assisted while you made the chutney. Alternatively, wash them on a hot setting in the dishwasher and use them while they’re still warm when the chutney is ready. (Follow manufacturer instructions for sterilising lids as some have heat limitations. If using recycled jars, place lids in a clean bowl and pour boiling water over them. Leave to air dry on a clean kitchen towel or drying rack.)
- 2. Place all the chutney ingredients into a large heavy-based pot and give it a stir then set over medium-high heat.
- 3. Bring it to a boil, stirring occasionally, then reduce to a simmer over medium-low or low heat.
- 4. Cook, uncovered, for about 1 hour, stirring from time to time to avoid the chutney from burning. It will turn a dark red, the fruits will be broken down, the onions very tender, and it will thicken into a chutney consistency.
- 5. Spoon into warm sterilised jars and tighten lids on straight away. The lids should seal as the chutney cools, you’ll know that the seal has worked when you press on the lid and it doesn’t give.
