Cranberry Chutney

This makes a lovely and colourful accompaniment to traditional Christmas fare.

Preparation: 20 minutes + 2 hrs cooking


  • 25g Butter
  • 350g Onions, chopped
  • 450 g Cooking Apples, peeled, cored and sliced
  • 1 tsp Ground Mixed Spice
  • 350g fresh or frozen Cranberries
  • 450g light soft Brown Sugar
  • 425ml white Malt Vinegar


  1. Melt the butter in a large saucepan. Add the onions, apples and spice and cook until the onions are soft – about 20 minutes.
  2. Add the cranberries and sugar and stir until the sugar is dissolved.
  3. Add the vinegar and bring to the boil, stirring occasionally.
  4. Reduce the heat and simmer for 1–1.5 hours, until the chutney is reduced to a thick consistency.
  5. Spoon into cooled, sterilised jars and cover with a vinegar-proof lid. Label and store for 4–6 weeks before using.

This recipe is from Homemade Jams & chutneys by Midge Thomas and published by Simon & Schuster in 2012.