Instructions

1. Thinly slice the onion and put them in a heavy-based pan. Add all other ingredients and bring to the boil. Stir, reduce the heat and simmer gently, stirring often, for about 30 minutes.
2. When the onion, apple and cranberries are tender and the mixture has thickened, turn off the heat and let it cool.
3. Spoon the hot chutney into cold sterilised jars then seal.
4. Store it in a cool, dark place - after opening, in the fridge.