Apple & Cranberry Chutney
Makes 4 x 500g jars
Storage: 6 months
Goes perfectly with Christmas cheese and cold meats
- 1 kg 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
Put all the ingredients in a large pan apart from the cranberries and cook over a low heat mixing well to dissolve the sugar.
Boil the mixture, then lower the heat and simmer without a lid for 50 minutes to an hour ensuring to stir well so that the chutney thickens.
Pour in the cranberries and simmer for ten minutes but ensure the cranberries do not split. Put the chutney into sterilised jars straight from the pan and seal.
Store in a cool, dark place.