- Makes3
- CourseAccompaniment
- Prepare15 mins
- Cook1 hr
- Total time1 hr 15 mins
- Pluscooling
Ingredients
- 3 Best of British Apples, peeled, cored and chopped into small chunks
- 3 large red onions, finely sliced
- 50g fresh ginger, peeled and julienned
- 1½ tsp pink peppercorns, roughly crushed with the back of a knife
- 600g granulated sugar
- 270ml cider vinegar
- 2 Cooks’ Ingredients Cinnamon Sticks
- 1 tbsp mixed spice
- 1 star anise
- ½ tsp salt
- 600g fresh or frozen cranberries
Method
Preheat the oven to about 180ºC, gas mark 4. Wash the jars and lids in hot soapy water and rinse well, but do not dry them. Leave them to stand upside down on a roasting tray while they’re still wet. Put the tray into the oven for about 15 minutes, until the jars and lids have been sterilised.
Put all the ingredients except the cranberries in a large, heavy-based saucepan. Heat gently until the sugar has dissolved. Stir to mix the ingredients together before turning up the heat.
Simmer gently, uncovered, for 45 minutes. The apples will have softened and become translucent. Stir occasionally, especially at the edges of the pan, to ensure that none of the chutney sticks to the bottom of the pan and burns.
Add the cranberries and bring to the boil. Simmer uncovered for 15 minutes, until the cranberries have all popped and the chutney has become red in colour. Carefully spoon into the sterilised jars, discarding the cinnamon and star anise. Close the lids tightly and leave to cool at room temperature. Store in a cool, dark place for up to 3 months. Once opened, keep in the fridge and use within 2 weeks. Delicious served with Stilton, strong Cheddar or ham.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 276kJ/ 66kcals |
|---|---|
Fat | 1.5g |
Saturated Fat | 0.1g |
Carbohydrates | 9.4g |
Sugars | 6.3g |
Fibre | 3.1g |
Protein | 1.7g |
Salt | 0.4g |