Serving notes: makes around 5 x 300g (11oz) jars
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Total Time:
2 hrs 15 mins
- 1 cinnamon stick
- 1 level tsp allspice berries, crushed
- 1 level tsp cumin seeds
- 1 kg (1lb 2oz) cranberries
- 1 kg (1lb 2oz) Granny Smith apples, peeled, cored and diced
- 450 g (1lb) onions, chopped
- 500 g pack light muscovado sugar
- 284 ml bottle distilled malt vinegar
- Step 1
Put the cinnamon stick, allspice berries and cumin seeds in a piece of muslin, tie with string and put in a preserving pan.
- Step 2
Add the cranberries, apples, onions, sugar and vinegar and bring to the boil. Reduce the heat and simmer very slowly, uncovered, stirring occasionally, for around 1hr 30min or until the mixture is thick and pulpy. There should be hardly any liquid left when you draw a wooden spoon through the bottom of the pan. Remove the bag of spices.
- Step 3
Sterilise the jars (see cook's tip left), then spoon in the cooked chutney. Cover, label and store for up to three months.
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Cook's tip
To sterilise jars and bottles, preheat the oven to 140°C (120°C fan) mark 1. Wash jars with hot, soapy water and rinse well. Put upturned jars on a baking sheet in the oven for 10-15min or until completely dry. For wine bottles, run them through the dishwasher before oven-drying, as above. Add a splash of colour to jar lids by tying on dried-out orange slices and bunches of fake red berries with raffia.
Per Serving:
- Calories: 530
- Total carbs: 137 g
- Sugars: 100 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
