Name: Apple and cranberry chutney
Cook time: 80 min
Total time: 80 min
Ingredients: 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

Apple and cranberry chutney

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

Makes 3.5 Cup

Cook

1H 20M

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Ingredients

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

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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Ingredients

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