Apple, pear and cranberry chutney recipe
Christmas chutney is a lovely present and this version is chunky and delicious. Make this up to six months in advance to let the flavours mature and eat with your favourite crackers and cheese.
See method- Makes 4 x 500g (1lb) jars
- 40 mins to prepare and 1 hour 10 mins to cook
- 8 calories / serving
Ingredients
- 625g (1¼lb) or 4 small Bramley apples, cored and chopped
- 750g (1½lb) pears, peeled, cored and chopped
- 5 small onions, chopped
- 25g (1oz) root ginger, peeled, finely shredded
- 100g (3½oz) dried cranberries
- 2 tsp pink peppercorns
- 1 orange, finely zested
- 2 cinnamon sticks
- 500g (1lb) granulated sugar
- 250ml (8fl oz) cider or white wine vinegar
- 300g (10oz) fresh or frozen cranberries
Each serving contains
- Energy
- 35kJ 8.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 1.9gProtein 0.0gFibre 0.2g
Method
- First sterilise the jars by washing in hot, soapy water, rinsing clean in hot water and then putting in an oven at gas 4, 160˚C, fan 140˚C to dry for around 30 minutes. Or put them in the dishwasher on a hot cycle, and leave to dry.
- Put all the ingredients except the fresh or frozen cranberries into a large saucepan, place over a low heat and stir until the sugar has dissolved. Bring to the boil, then reduce the heat to medium low and simmer uncovered, stirring occasionally, for about an hour until thickened.
- Stir in the cranberries and then cook for another 10 minutes or until the cranberries have softened but not collapsed. Remove the cinnamon sticks from the mixture and discard. Spoon the hot chutney into the sterilised jars. Seal tightly.
