Apple and Cranberry Chutney Recipe

Makes 1.75 litres

Prep time – 40-50 minutes

Cooking time – 55 minutes

INGREDIENTS

• 1.75kg Early Windsor eating apples (unprepared weight)
• 1 tbsp lemon juice
• 650g granulated sugar
• 175ml white wine vinegar
• 175ml red wine vinegar
• 175ml apple cider vinegar
• 1 tbsp mustard seeds 400g onions, diced
• 350g cranberries

Method:

• Wash, peel, core and chop the apples then coat them with lemon juice in a bowl.
• Mix all ingredients except the cranberries in a large, thick-bottomed pan. Bring to a simmer whilst stirring to dissolve the sugar
• Continue to simmer for about 45 minutes without a lid and stirring occasionally to stop it sticking – by which time the chutney will have thickened and become shiny.
• Add the cranberries and cook for a further 10 minutes or so until they have softened but not burst.
• Spoon the chutney into sterilised jars
  and seal.
• Store unopened in a cool, dark place. The chutney will keep for up to 6 months and will improve as it matures.