Cranberry Chutney

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1 large jar


  • 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


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.