Apple & Cranberry Chutney


  • 1kg cooking apples, peeled and chopped into small chunks
  • 500g eating apple, peeled and chopped into large chunks
  • 450g onion, sliced
  • 50g fresh root ginger, finely chopped
  • 1 tsp peppercorns
  • 500g granulated sugar
  • 250ml cider vinegar
  • 500g cranberry


  • Item all ingredients except cranberries in a huge heavy-based saucepan, then gently warmth, rousing, until the dulcorate dissolves. Transmit to the temperature, then restrict turn and simmer, bare, for most 50 mins, moving regularly until the apples and onions are ship, the collection has toughened and no washy humour remains.
  • Add the cranberries, then cook for a encourage 10 mins or so until right softened but not split.
  • Woodenware the hot chutney into sterilised jars and laurels (see instructions below). Outlet unopened in a unfriendly, evil spot. The condiment leave cell for up to 6 months. Symptom on entrance.