Christmas Apple & Cranberry Chutney

Christmas Apple & Cranberry Chutney

Cranberry & apple chutney

The perfect christmas homemade gift

That’s right it is October and I am talking Christmas but in my defence some things get better with age, chutney being one of them. I want my apple chutney to peak at Christmas when the fridge is loaded with cheese and cold meats. If any friends are reading this you might want to stop reading now as you never know what you might find in your stocking 😉

It’s also apple season, although it hasn’t been great for our tree this year I have managed to collect enough Bramley apples from the garden to make a batch of chutney. To make it more festive I have added some dried cranberries and warming spices such as ginger.

Chutney is such an easy thing to make, chop everything, place all the ingredients in your largest pan then leave it simmering until you have a thick bubbling chutney. You don’t need to worry about setting temperatures like jam, just cook it until you like the look of the consistency. Finally place it into some sterile jars (I use them straight from a hot dishwasher cycle) and leave to mature for a couple of months. The house smells wonderful after the chutney has been bubbling away for an hour.

Ingredients to make 7/8 jars of apple and cranberry chutney

  • 1.5 KG bramley apples, peeled, cored & chopped
  • 2 onions, finely chopped
  • 700g light brown sugar
  • 700ml cider vinegar
  • 250g dried cranberries (you could use sultanas)
  • 3 tsp ground ginger (you could also add an inch of grated fresh ginger)
  • 3 tsp mustard seeds
  • 2 tsp salt


  • Your largest saucepan and wooden spoon
  • Jam funnel if you have one
  • 7/8 sterile jars


1. Start by peeling, coring and chopping your apples.  The apple will break down when cooked so roughly chopped is fine.

2. Now finely chop your onions.

3. Add all the ingredients to the saucepan and place on a high heat. Once the chutney has been bubbling away for 10/15 minutes reduce down to a medium heat. Now leave for approx. 40 minutes, giving it a stir when you get the urge.

4. During this time sterilise your jars, you can either place them on a hot cycle in the dishwasher. Or clean them with hot soapy water and place them on the top shelf of a preheated oven (approx. 150 degrees) for 30 minutes.

5. You will know when it is ready by the consistency; it should be thickening up and show a faint line behind the spoon when stirred.

6. Whilst the chutney is still hot place the chutney in the warm jars. I use a Jam funnel to make this job a little easier. Whilst still hot, place the lids on and leave to cool. This is a hot job so please take care.

7. Now for the patient bit, place the jars at the back of the cupboard for a couple of months to mature the flavours. Of course there is no harm in trying a little on a wedge of cheese first!

The Christmas flood gates are now open, next on the list is Christmas cake 😉


The baker. Some may say a jumping bean…. definitely never short on energy. Gemma loves to cook and can normally be found whipping up a culinary delight in the kitchen or deep in the veg patch.


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