Apple & Cranberry Chutney Recipe
Easy apple and cranberry chutney is the perfect blend of fruit and warming spices, great with savoury bakes like cheese scones, or with a cheeseboard or charcuterie platter.
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Servings: 3 jars
Calories: 575kcal
Equipment
- chopping board
- Sharp kitchen knife
- weighing scales
- measuring spoons
- Measuring jug
- 1 large heavy based saucepan
- Wooden spoon
- 4 sterilised jar with lids
- 4 wax jam/chutney disks
Ingredients
- 900 g apples (cored and cut into 1cm pieces)
- 100 g dried cranberries
- 100 g pitted dates (finely chopped)
- 180 g onion (roughly 1, finely diced)
- 1 clove garlic (crushed)
- 250 ml apple cider vinegar
- 130 g soft brown sugar
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon sea salt
Instructions
- Take time to peel and core the apples, then cut into even sized 1cm pieces.
- If not using pitted dates, remove and discard the pits, then chop the dates into small pieces.
- Place the apples, cranberries and dates into a large heavy bottomed saucepan, along with the remaining ingredients. Give everything a stir.
- Place the saucepan over the heat, bring to a boil, then turn the pan down low and simmer gently for 1 hour to 1 hour 15 minutes, until the chutney is soft and has a jam like consistency.
- You will know the chutney is ready when you pull a wooden spoon through the mixture, and it remains separate and does not run together again.
- While the chutney is cooking, sterilise the chutney jars.
- Once the chutney is ready to pot up, place a jam funnel over the mouth of the jar and carefully ladle in the chutney.
- Fill each jar, leaving a little space at the top, and carefully cover with a wax disc.
- Using oven gloves, place the lid on the jar and secure tightly.
- Set the jars aside to cool completely before labelling and storing in a cool, dark space.
Notes
- There are big differences when it comes to fruit, so jams and chutneys are not a precise science. You can never really account for the water content in the fruit used. For this reason I only ever use just ripe apples which are still firm, anything softer than that and the pears are too watery.
- If the chutney looks to be too liquid because the apples have released a lot of juice, I suggest ladling some off to reduce the amount of liquid in the pan.
- I always use a pan with a heavy base when making jams or chutneys. This is essential as it retains an even heat. Do not use a thin bottomed pan or you risk the chutney heating up too quickly, sticking and burning!
- This recipe will give you approximately 3 x 350g jars.
- Once jarred, cooled and tightly sealed, label the jars and place in a cool, dark place. Store unopened for up to 12 months.
- For the best flavour, try to leave the chutney to sit for at least 2 weeks before opening. This will allow the flavours to develop and meld together, resulting in a better tasting chutney.
- Once you open a jar, store it in the fridge for up to 4 weeks.
Nutrition Facts
Apple & Cranberry Chutney Recipe
Amount Per Serving
Calories 575
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Sodium 811mg35%
Potassium 802mg23%
Carbohydrates 147g49%
Fiber 14g58%
Sugar 122g136%
Protein 3g6%
Vitamin A 175IU4%
Vitamin C 19mg23%
Calcium 122mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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