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Homemade spiced apple and cranberry chutney

Posted on: 2nd December 2013

Posted in: Accompaniments

When I was last in Asda, I picked up the Asda Magazine – Christmas 2013 edition. I found a recipe for spiced apple and cranberry chutney which looked very nice. As I still had a stash of cooking apples to use up, I decided to make a batch, and plan to give these out as gifts for Christmas. I have adapted to recipe, by using dried cranberries instead of fresh (dried are cheaper and you need less weight), raisins instead of sultanas, omited the orange zest and juice (as I had no oranges in that day) and cheap malt vinegar – 25p in Lidl for 568ml (instead of distilled malt or white wine vinegar, which is much more expensive). This recipe made 5 standard sized (400g) jam jars of chutney. Here is my adapted version:


  • 850g cooking apples, peeled and cored, cut into small chunks (this is the weight of the peeled and cored apple pieces, not the weight of the whole apples)
  • 1 red onion, chopped
  • 175g dried cranberries
  • 250g raisins
  • 400g white sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 500ml malt vinegar
  • 2 teaspoons salt


  • Place all ingredients into a very large saucepan and cook over a medium heat, stirring regularly until all the sugar has dissolved
  • Turn the heat down and boil gently, stirring often, until thick and pulpy (I had mine boiling for 2 hours)
  • After the chutney has been boiling for just over an hour, turn on the oven to 140 degrees (or 120 degrees for fan-assisted ovens) or gas mark 2. Sterilise 5-6 jars by washing in hot, soapy water, then rinsing well. Shake out any excess water and put in the oven on their sides. Turn off the oven, leaving the jars in it for 30 minutes. Wash the lids and dry with kitchen paper
  • Put the hot finished chutney straight into the hot, sterilised jars, and seal with the lid
  • The chutney needs 3 months to mature, so if you’re giving them as gifts, leave instructions on the label as follows – “spiced apple & cranberry chutney – ready to eat by ..(insert date 3 months from date of making)…. Use by …(insert date 1 year from date of making)…” Popping on a circle of fabric (like in my picture) is also a lovely Christmassy touch

chutney recipe

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