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!

**prep time** 15 mins **total time** 1 hour 30 mins **makes** 4-5 jars

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.

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.

Ingredients

1kg Bramley apples, peeled, cored, cut into large chunks
300g red onions, thinly sliced
275g granulated sugar
150ml cider vinegar
15g finely chopped root ginger
1 tsp ground mixed spice
1 tsp ground cinnamon
freshly ground black pepper
300g cranberries

METHOD

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.