Bensons Cook Book
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Apple & Cranberry Chutney
Chutneys are a fantastic accompaniment with cheeses and cold meets and the older they get the better they taste.
Makes 4 x 500g jars
Prep time: 20 minutes
Cook time: 1 hr 10 mins
- 1kg cooking apples, peeled and chopped into small chunks
- 500g eating apples, peeled and chopped into large chunks
- 450g onions, sliced
- 50g fresh root ginger, finely chopped
- 1 tsp peppercorns
- 500g granulated sugar
- 250ml cider vinegar
- 500g cranberries
- Place all ingredients except cranberries 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 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
- Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
- Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.