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.