Preparation time:

15 minutes

Cooking time:

45 minutes

Makes:

4 cups (1 L)

Ingredients

• 4 to 5 cooking apples, peeled, quartered, cored and chopped small, about 4½ cups (1.125 L)
• 11/2 cups (375 mL) dried cranberries
• 1 onion, peeled and finely chopped
• 1 cup (250 mL) cider vinegar
• 1 cup (250 mL) super-fine sugar
• 1 tsp (5 mL) ground ginger
• 1 tsp (5 mL) ground turmeric
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 2 tsp (10 mL) Maldon salt or 1 tsp (5 mL) table salt
• 4 1 cup (250 mL) sealable jars, with vinegar-proof lids

Instructions

• Sterilize your jars following the manufacturer’s directions.
• Take a medium-sized (not too big) saucepan and chuck all the ingredients into it. Stir with a wooden spoon and then put the pan on the heat.
• Bring to the boil, then turn down the heat a little to let the pan cook, uncovered, on a fast simmer for about 45 minutes, or until the chutney has thickened slightly and the fruit is soft.
• Spoon into your warm, prepared jars and seal them.

MAKE-AHEAD TIP

Make the chutney up to 2 months before using or giving (the longer it has to mature, the better). Store in a dark, cool place for up to 1 year. Once opened, store in the fridge and use within 1 month.