Apple Cranberry Chutney

• apples for cooking1kg

  peeled and cut into small pieces

• table apple↗500g

  peeled and cut into large pieces

• onion↗450g

  sliced into rings

• fresh root ginger↗50g

  finely chopped

• black peppercorns1 tsp
• granulated sugar↗500g
• apple cider vinegar↗250ml
• cranberries↗500g

Step-by-step instructions

1. 1

   In a large heavy saucepan place all ingredients except the cranberries and, over medium heat, continuously stir until the sugar melts. Bring to a boil, then reduce heat and simmer uncovered for about 50 minutes, stirring regularly, until the apples and onions are soft and the mixture thickens.

2. 2

   Add the cranberries and cook for another ~10 minutes, until they soften slightly but do not fall apart.

3. 3

   Spoon the hot chutney into sterilized jars, seal tightly and let cool. Store sealed jars in a cool, dark place – the chutney keeps for up to 6 months. After opening, keep refrigerated.