Christmas chutney

Name: Christmas chutney
Yield: Makes about 1.2kg
Cuisine: British recipes
Ingredients: 5cm piece fresh ginger, sliced; 1 cinnamon stick, broken; 3 whole cloves; 500g fresh cranberries (see tip); 500g bramley apples, peeled, cored and chopped; 120g dried cranberries; Grated zest and juice 1 orange; 300g granulated sugar; 400ml white wine vinegar

Published: 20 Nov 14
Updated: 18 Mar 24

Test kitchen approved

This cranberry, orange and ginger chutney is wonderful addition to any festive cheeseboard and makes an easy edible gift too.

Makes about 1.2kg
Hands-on time 20 min, simmering time 35 min, plus 1 month maturing

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Ingredients

5cm piece fresh ginger, sliced
1 cinnamon stick, broken
3 whole cloves
500g fresh cranberries (see tip)
500g bramley apples, peeled, cored and chopped
120g dried cranberries
Grated zest and juice 1 orange
300g granulated sugar
400ml white wine vinegar

Method

Cut out a 12cm square of muslin and put the ginger, cinnamon and cloves in the centre. Bring the corners together and tie firmly with a piece of kitchen string to enclose.
Put the muslin bag along with all the remaining ingredients into a preserving pan or large saucepan. Heat gently until the sugar dissolves.
Bring the mixture to the boil, then lower the heat and simmer for 30 minutes or until thickened. To check if the chutney is ready, draw a wooden spoon across the base of the pan – it should leave a visible channel for 1-2 seconds.
While the chutney is still hot, decant into hot, sterilised jars (see know-how), then cover with discs of waxed paper and seal with lids.
When cold, label and leave to mature in a cool, dark place for at least a month before eating.

Recipe from November 2014 Issue

Nutrition

Nutrition: per serving

Per tsp

Calories: 8kcals
Fat: 0g
Protein: 0g
Carbohydrates: 1.9g (1.9g sugars)
Fibre: 0.2g
Salt: trace

delicious. tips

If you can’t get hold of fresh cranberries, you can use frozen instead. Defrost thoroughly before using.

This chutney keeps up to a year unopened. After opening, refrigerate and use within 4 weeks.
The chutney is best when left to mature and mellow for a month before gifting.
To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C/fan130°C/gas 2. Or run through a dishwasher on its hottest setting.

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