Apple and Cranberry Chutney

Ingredients

  • 2 apples
  • 20g dried cranberries
  • 1 garlic clove
  • 50ml cider vinegar
  • 60g brown sugar
  • 20g fresh ginger
  • 1 tsp mixed spice

Method

Place all ingredients except cranberries and half of the diced apple in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 20 mins, stirring regularly until the apple is are tender, the mixture has thickened and no watery juice remains.

Add the cranberries and rest of the apple, then cook for a further 5 mins or so until just softened.

Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place.

The chutney will keep for up to 6 months. Chill on opening.

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