Apple & Cranberry Chutney
A classic Chrismtas condiment, Apple and Cranberry chutney is one of my favourite things to eat with my roast or Boxing Day sandwich. It also makes a thoughtful festive gift! This is a super tasty spiced chutney made from sweet juicy cranberries, Bramley apples and onion. It is absolutely delicious paired with your Christmas roast dinner, a vegan ploughman’s or in your favourite sandwich.
What I love about this chutney is that it’s great for eating but also just as perfect to gift your friends and family.
For gifting you can make this well in advance as it ages so well. The longer you let it sit in the jar the tastier it gets.
How to make apple and cranberry chutney
The first thing, and one of the most important things, you need to do before your start making your chutney is to make sure you have jars that have been properly sterilised. You can do this really easily by popping them all in a dishwasher on the hottest setting. If you don’t have a dishwasher, wash them thoroughly in hot soapy water, then dry in a low oven.
For the jars I just save old jam jars, pasta jars or pickle jars and they work really well.
I got the apples from our garden, and the onions were local so it feels like really thoughtful gift. Making any kind of chutney is as simple as adding the right flavours and cooking it down with sugar until it thickens.
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Apple & Cranberry Chutney
Ingredients
- 1 kg bramley apples (peeled, cored, cut into large chunks)
- 300 g red onions (thinly sliced)
- 275 g granulated sugar
- 150 ml cider vinegar
- 15 g root ginger (chopped)
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- freshly ground black pepper
- 300 g cranberries (fresh or frozen)
Instructions
- Sterilise your jars (I put them in the dishwasher on the hot setting). Don’t dry them with a tea towel, just put in oven for 10 mins or until dry, on very low setting.
- Put the apples, onions, sugar, vinegar, ginger, mixed spice, cinnamon and pepper into a large saucepan, and stir over a medium heat until all mixed.
- Once boiling, turn down the heat and simmer for 40/50 mins, stirring occasionally. Your chutney is ready once the apples and onions are soft, and it is thick and syrupy.
- Add the cranberries (I used frozen) and cook for a further 20-30 minutes. If the cranberries need some help to break down, mash them with a potato masher to make the chutney a little smoother.
- Carefully spoon the chutney into the jars.
- Store in a dark place. Your chutney will keep for up to 4/6 months unopened. Refrigerate once opened.
Nutrition
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5 comments
mary
Delicious recipe….I had all the ingredients and made it for gifts one cold snowy day. I packaged them into jars and froze them. Will make some more in a couple of days for myself.
Judith Jurica
What sort of mixed spice do you use? Which spices are in it, please? I’m from Canada, so brands probably won’t be helpful. Thank you! I love and appreciate all you share!
Judith
Bridget H
Here’s a BBC recipe for Uk mixed spice mix: https://www.bbcgoodfood.com/user/388309/recipe/mixed-spice
Aline
I made this today with Raspberries. Very delicious!
Instead of ground mixed spices, I just used cinnamon.
Madeleine
Great idea – cinnamon would work well. So glad you enjoyed!