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This light coloured, fruity chutney would make a great Christmas chutney, ideal for cheeses and cold meats.
1kg cooking apples, peeled and chopped into small chunks
500g eating apples, peeled and chopped into large chunks
450g onions, sliced
50g fresh root ginger, finely chopped
1 tsp peppercorns
500g granulated sugar
250ml cider vinegar
500g cranberries
Put all the ingredients except the cranberries into a preserving pan, 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.
Add the cranberries, then cook for a further 10 mins or so until they are just softened but not burst.
Spoon the hot chutney into sterilised jars.
Adapted from the bbc good food website.
Read a blog post about making apple and cranberry chutney.
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