Spiced apple & cranberry chutney
- 850g cooking apples, peeled and cored cut into small pieces
- 1 red onion, chopped
- 400g fresh cranberries
- 250g sultanas
- 1 orange, zest and juice of
- 400g granulated sugar
- 2 level tsp ground ginger
- 2 level tsp ground cinnamon
- 500ml distilled malt vinegar (or white wine vinegar)
- 2 level tsp salt
Please note, this recipe makes 6 jars of chutney. The nutritional information refers to a teaspoonful.
Pre-heat the oven to 140C/120C Fan/Gas 2.
Sterilize 4-6 jars (depending on size) by washing in hot soapy water, then rinsing well. Shake out any excess water and put in the oven on their sides. Turn off the oven, leaving the jars in it for 30 minutes. Wash the lids and pat dry with kitchen paper.
Put all the ingredients in a very large pan and cook over a medium heat, stirring gently all time, until the sugar has completely dissolved.
Boil steadily, stirring often, until thick and pulpy – about an hour. Set aside for 20 minutes.
Put in the jars and seal with the lids. When cold, add labels and a ribbon.