Christmas cranberry chutney

Cranberries and Christmas go hand in hand, and this rich-red chutney is the best way to make the most of the festive pairing. Make little jars for gifts, or keep them all for yourself to be enjoyed with your turkey!

By Jo Wilcox
  • 45 mins cooking
  • Makes 4 small jars
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  • 2 tbsp oil
  • 1 red onion, diced
  • 1 tbsp grated fresh ginger
  • 2 cooking apples (eg Granny smith or Braeburn), peeled and diced
  • 375 g frozen or fresh cranberries
  • 1/2 cup dried cranberries
  • Zest and juice 1 orange
  • 1 cinnamon stick
  • 1/2 tsp five spice
  • 1 tsp mustard seeds
  • 1 tsp allspice
  • 1 cup white or raw sugar
  • 3/4 cup apple cider vinegar


  • 1
    Heat oil in a medium saucepan and cook onion and ginger over a low heat until soft and fragrant but not coloured. Add apple, both kinds of cranberries, orange juice and zest, cinnamon and spices and mix well.
  • 2
    Add sugar and vinegar and bring to a simmer. Simmer for 20-30 minutes until fruit is tender and juices are sauce-like.
  • 3
    Spoon into jars and seal; chutney will keep for up to 1 month in fridge. To store for longer, use sterilised jars and seals.
  • 4
    Serve chutney with ham, turkey, chicken, pork or cheese.