Cranberry and apple chutney recipe
Print Recipe
Serves:     people
Notes from Anna
  • To sterilise jars and their lids, wash thoroughly in warm, soapy water, rinse and drain upside down on kitchen paper. Place on a baking tray in a preheated oven at 140°C (120˚C fan/Gas 1) for 15-20 minutes.
  • This chutney will keep for up to 6 months. Chill after opening and use within 2 weeks.


Add to Shopping List
This recipe is in your Shopping List


  1. Peel, core and dice the apples. Peel and finely chop the onions.
  2. Place all the ingredients in a large, heavy-based pan and slowly bring to the boil, stirring frequently until the sugar has dissolved.
  3. Lower the heat and simmer uncovered for 45 minutes until the fruit is tender but has not lost its shape.
  4. Divide the hot chutney between six 250ml sterilised jars and seal. Store in a dark, cool place and leave to mature for a couple of weeks before eating.

Leave A Comment