5 Things to do with those Cranberries

By / Last Modified: December 10, 2010 / 3 minutes of reading

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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About The Author

I spent the last five years earning my PhD in Engineering. I enjoy all types of science and writing, so I am trying out a new career path in science publication and communication. Recently, I have moved to Oxford, England. As an environmentally-conscious person, Oxford is a great place to live...notably there is no car required. I love to talk about vegan cooking, plant-based diets and the benefits of such, so just ask if you are interested. I do ballet for fun and love kitties.

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