Cranberry chutney
Prep:
5 mins
Cook:
120 mins
Cranberry chutney adds a lovely festive note to all kinds of foods like roasted vegetables and nut roast.
450g cranberries,fresh or frozen
650g cooking apples, cored and finely chopped
530g onions, peeled and finely chopped
450g tomatoes, peeled and sliced
3 cloves garlic, crushed
560ml ready-spiced malt vinegar
675g demerara sugar
2 tsp salt
1 tsp ground ginger
Place the cranberries into a large saucepan along with the apples, onions, tomatoes, garlic and vinegar.
Bring to the boil and simmer for about 20 minutes until the fruit is well broken down.
Next add the sugar, salt and ginger and stir continuously until dissolved.
Simmer, without a lid, for about 1½ hours until it is thick and syrupy. Stir from time to time to prevent sticking.
Pour into sterilised jars and cover at once with waxed discs and a vinegar-proof cover – this is a lid that has a layer plastic on the inside i.e. one that isn’t just metal.
Cool and label. Store in a cool dry place for 2-3 weeks before use.
Serves
4 - 5 jars depending on size
Preparation Time
5 minutes
Cooking Time
120 minutes
Main ingredients
Fruit
Recipe Type
Dressings & Sauces, Gifts
Cuisine
American
Special Info
Gluten free, Nut free, Egg free, Vegetarian, Dairy free
Level of Difficulty
Easy
