5 Things to do with those Cranberries

Cranberry chutney

  • 2 lbs cooking apples , peeled and chopped into small chunks
  • 1 lb eating apples , peeled and chopped into large chunks
  • 1 lb onions , sliced
  • 1/4 c fresh root ginger , finely chopped
  • 1 tsp peppercorns
  • 2.5 c granulated sugar
  • 1 cup cider vinegar
  • 3 cups of cranberries
  1. Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
  2. Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
  3. Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Adapted from http://www.bbcgoodfood.com/recipes/8028/apple-and-cranberry-chutney

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