Recipe

Apple and cranberry chutney

Granny Smith apples are best for this recipe; they add a wonderful tart characteristic for a good balance of flavours.

Oct 31, 2009 1:00pm
  • 1 hr 20 mins cooking
  • 让3杯
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Ingredients

Apple and cranberry chutney
  • 3 large_piece (600g) green-skinned apples, peeled, cored, chopped coarsely
  • 2 medium_piece (300g) brown onions, chopped coarsely
  • 1 cup (130g) dried cranberries
  • 1 teaspoon ground ginger
  • 2 teaspoon mixed spice
  • 2 teaspoon cracked black pepper
  • 1 1/2 cup (330g) firmly packed light brown sugar
  • 2 cup (500ml) cider vinegar

Method

Apple and cranberry chutney
  • 1
    Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves.
  • 2
    Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1 hour or until chutney is thick.
  • 3
    Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

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