This is so easy, no complicated bits involved. I usually jar them up in cute little jars and put them in Christmas Hampers. It does taste quite sweet when first made, and the flavour changes quite a bit whilst maturing. I’ve already had requests for a jar now that the apples are starting to fall off the trees. In chutney terms this is a doddle and looks so pretty dressed up in a jar with ribbon. Excellent with the Christmas turkey and equally good with pork, dark meat, or spread on a meaty sandwich.
Chutneys are fantastic presents because they really improve with age and go brilliantly with cheeses and cold meats. If you make this now, it will be lovely by Christmas. This makes enough for 8 Bonne Maman size jam jars with a couple of spoonfuls left over. I am not sure I like anyone enough to give it away! Absolutely delicious, sweet, tangy and spicy!
1kg cooking apples, peeled and chopped into chunks
500g eating apple, peeled and chopped into chunks
450g red onion, sliced
400g dried cranberries (you can also use frozen or fresh)
60g ginger, finely chopped
2 tsp peppercorns (red – if you can find them)
250ml cider vinegar
Place all ingredients except cranberries in a large saucepan.
Bring to the boil, then reduce heat and simmer, uncovered, for about an hour, stirring regularly until the mixture has thickened and no watery juice remains.
Add the cranberries, then cook for a further 15 mins or so until they start to plump up and burst.
Spoon the hot chutney into sterilised jars. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Keep refrigerated after opening.
If you’re not a fan of cranberries, you can substitute for blueberries and not cook them for as long – only a couple of mins as they are so much softer. This makes a beautiful blue chutney that tastes great with Roast Pork!