Cranberry Chutney
1 large jar
Ingredients
- 500g granny smith apples
- peeled and chopped into small chunks
- 1 onion diced
- 50g fresh root ginger
- 1 cinnamon stick
- 450g frozen defrosted cranberries
- 1 orange zest ( in strips)
- 1 tsp peppercorns
- 200g granulated sugar
- 125ml cider vinegar
- 500g cranberry
Method
Place all ingredients except the cranberries in a saucepan, then gently heat, stirring until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 40-50 mins until the apples and onions are tender, and the mixture has thickened. Add the cranberries, then cook for a further 10 mins until they soften. Spoon the hot chutney into sterilised jars and seal. Serve with turkey sausage rolls.