Cranberry Chutney Recipe

cranberry chutney

Cranberry Chutney Recipe submitted by Beetroot queen

All Chutneys make fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats.

This one, as you would expect, is also a lovely, bright, Christmassy colour.

Ingredients for Cranberry Chutney:

  • 1oz butter
  • 12oz onions chopped
  • 1lb cooking apples
  • 1 teaspoon mixed spice
  • 12oz cranberries
  • 1lb soft brown sugar
  • 15 fl oz white malt vinegar

Method for Cranberry Chutney:

  1. Melt butter, add onion, apple and spice cook for 20 mins
  2. Add cranberries and sugar along with vinegar, stir till sugar has gone.
  3. Reduce heat and simmer for 2 hours.
  4. Keep boiling away it does look really runny but once cooled it thickens up nicely.
  5. Mature for at least 4 weeks and then eat.

WARNING watch your eyes the cranberries are like little bombs, I kept a lid handy and a tea towel and a medical kit ( I got one right in the eye ) and it hurts!

Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.

General Chutney Making Information

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Posted in All Recipes, Apples, Chutneys, Cranberries, Fruit, Onions, Val's Preserves, Vegetable Recipes, Vegetarian Recipes
4 comments on “Cranberry Chutney Recipe
  1. Mary says:

    How long does this keep?

  2. Mary says:

    How many jars will this make?

  3. Lorrie says:

    Just made this chutney, I used double the amount of ingredients but instead of using double the amount of the cranberries I used the 12oz as stated and 12oz of oranges…..this just gives it a little bit more of a kick……absolutely beautiful….yum thanks for the recipe….
    Lorrie

  4. Beetroot queen says:

    This will keep for years and years, well past the length of time it takes to eat it. I think if I remember correctly it made 6 jars but I am not 100%

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