Apple & Cranberry Chutney

 Not your usual cranberry sauce, this apple and cranberry chutney recipe uses fresh root ginger to give a festive spiced flavour.

Perfect with christmas cheese, cold meats or on your roast dinner.  

Makes 4 x 500g Kilner® Jars. Can be stored for up to 6 months.

Ingredients and Method


  • 1kg Cooking Apples, peeled and chopped into small chunks
  • 500g 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


  1. Put all the ingredients in a large pan apart from the cranberries and cook over a low heat mixing well to dissolve the sugar.
  2. 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.
  3. Pour in the cranberries and simmer for ten minutes but ensure the cranberries do not split.
  4. Put the chutney into sterilised jars straight from the pan and seal.
  5. Store in a cool, dark place.