Thursday, 20 December 2007


Well, Christmas, because it’s got cranberries in it I suppose! And it is slightly reddish looking! Tastes great with any cheese selection, is lovely in cheese/ham toasties and makes a great gift – particularly for those difficult to buy for men! It’s quite frugal – the cost is around a very frugal £1.63 a jar (I worked out the priced from Tesco ingredients). The most expensive ingredient is, of course, the cranberries, but to cut costs down further you could substitute up to half your cranberries with sultanas. This will bring the cost down to approx £1.17 per jar, but does change the taste a little.

You will need 4 or 5 jars, more if they are small. The smaller the better – if you have any empty pickle or chutney jars – often they are prettier shapes - these are best, especially for gifts. You need to sterilise your jars – the easiest way to do this is to put them on a tray in a pre-heated oven 160º/Gas mark 3 for 10 minutes. Allow to cool a little before filling.

Ingredients (Makes approx 4 x 250ml (7 fl oz) jars.

700g (1lb 9oz) Granny Smith apples, peeled, cored and cut into pieces (roughly ½ cm).

250g (9oz) dried cranberries

2 red onions, finely chopped

350 ml (12 fl oz) apple cider vinegar

200g (7 oz) muscovado sugar

1 tsp ground ginger

1 tsp turmeric

1 tsp ground coriander

2 tsp salt

Put all the ingredients in a saucepan and simmer on a reasonably fast boil (covered) for 45 minutes or until the chutney has thickened. Spoon into sterilised jars. Tighten screw lids whilst still warm to make a good seal.

Keeps well, but once opened store in the ‘fridge. If you have no lids, cover with circles of greaseproof and plastic jam covers. For giving as a gift, you can trim with circles of fabric cut out with pinking shears and fastened on with rubber bands. Finish off with a decorative label - you can hand draw these or design them on your computer.

This is so good you may find yourself making another batch in the New Year!

For more Christmas gifts to make click HERE!


Jenni said...

This recipe is perfect! Just what I'm after. Thank you! How far in advance of Christmas can I make it? How long will it keep and do I need to keep it in the fridge if sealed?

Sally said...

Hi- yes, this a lovely recipe! If I remember correctly, I think I usually make it any time in December. Doesn't need to be in the fridge, just keep somewhere dark and cool, but refrigerate after opening. Keeps all year - I've only just finished a jar from last Christmas! But I think the flavour gets a little stronger!