Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats
Prep:20 mins
Makes 4 x 500g jars
1kg cooking apples, peeled and chopped into small chunks500g eating apple, peeled and chopped into large chunks450g onion, sliced50g fresh root ginger, finely chopped1 tsp peppercorns500g granulated sugar250ml cider vinegar500g cranberry
STEP 1Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.STEP 2Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.STEP 3Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.
