Cranberry and Apple Chutney

Why not make a gift using the local Bramley crop this Christmas? I tried this lovely chutney for the first time last year and it really does look very festive and goes brilliantly with cheeses and cold meats. Made any time before November, it will be matured by Christmas


2lb 4oz (1kg) Bramley apples 1 teaspoon peppercorns
1lb 2oz (550g) eating apples 1lb 2oz (500g) granulated sugar
1lb (450g) onions 9fl oz (250ml) cider vinegar
2oz (50g) fresh root ginger 1lb 2oz (500g) cranberries


  1. In a large heavy-bottomed saucepan place the apples, peeled, cored and chopped into large chunks.
  2. Add the onions, peeled and sliced.
  3. Grate in the ginger and add all the other ingredients, except the cranberries.
  4. Heat gently and stir until the sugar has dissolved.
  5. Bring the mixture to the boil.
  6. Reduce the heat and simmer for about 50 mins, stirring regularly until the apples and onions are tender.
  7. When the mixture has thickened and there are or watery juices, add the cranberries and cook for around 10 mins until the berries soften but have not burst.
  8. Remove from the heat and spoon the hot chutney into sterilised, warmed jars, and seal.

This chutney keeps for 6 months and should be stored in the fridge once opened.


Bramley apples

Eating Apples
Root Ginger