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Cranberry and apple chutney

If you have leftover cranberries in the fridge  or freezer after the winter holidays or you’re preparing for the festivities this cranberry and apple chutney is an easy and yummy  treat to make. It’s vegan and gluten-free too, and for a spicy version, you can add some chilli flakes.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 apples
  • 300 g fresh cranberries
  • ½ cup light brown sugar
  • ½ cup cranberry or orange juice
  • ½cup red wine or cider vinegar
  • 1 handful raisin
  • ½ teaspoon ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1/8 tsp allspice
  • ½ tsp chilli flakes optional

Method
 

  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.