• Apple and Cranberry Chutney Recipe

    25 March 2020

    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.

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