This Chutney tastes fantastic, even straight out of the pan! The original recipe comes from Good Food magazine but I halved the recipe as I only wanted to fill 2 x 500g jars.
Great served with cold meats and cheeses or given as a Christmas present. The Chutney will keep for 6 months.
500g Cooking apples, peeled and chopped
250g Eating Apples, peeled and chopped
250 onions, sliced
25g Ginger, chopped
1/2 Tsp red peppercorns
250g Granulated Sugar
125ml Cider Vinegar
Step 1: Put all ingredients in a large pan except cranberries, bring to the boil then simmer uncovered for 50 minutes.
Step 2: Add cranberries for final 10 minutes of cooking.
Step 3: Fill 2 500g Sterilised Jars