Name: spiced apple and cranberry chutney recipe | Schwartz
Prep time: 15 min
Cook time: 2 h
Yield: 2.7kg/ 6lb
Cuisine: English, Irish, and Scottish,
Ingredients: 900 g (2 lb) Bramley apples, peeled and roughly chopped; 900 g (2 lb) cranberries; 450 g (1 lb) tomatoes, chopped; 450 g (1 lb) onions, chopped; 100 g (4 oz) stoned dates, finely chopped; 450 g (1 lb) demerara sugar; 2 tsp Sea Salt; 450 ml (¾ pint) distilled malt vinegar; 2 tsp Mustard Seed; 2 tsp Allspice Ground

Ground Allspice

Product Information

£2.05/unit, 37g

Out of Stock

Spiced Apple & Cranberry Chutney

Prep Time

15 Minutes

Cook Time

2 Hour

Ingredients

10

Servings

2.7kg/ 6lb

A delicious chutney of apples, cranberries, tomatoes, onions and dates, gently spiced with Mustard Seed and Allspice. Delicious served with ham or turkey.

Ingredients

900 gram (2 pound) Bramley apples, peeled and roughly chopped
900 gram (2 pound) cranberries
450 gram (1 pound) tomatoes, chopped
450 gram (1 pound) onions, chopped
100 gram (4 ounce) stoned dates, finely chopped
450 gram (1 pound) demerara sugar
2 teaspoon Sea Salt
450 millilitre (¾ pint) distilled malt vinegar
2 teaspoon Yellow Mustard Seeds
2 teaspoon Ground Allspice

COOKING INSTRUCTIONS

1 Place all of the ingredients in a large stainless steel saucepan.
2 Bring the mixture to the boil and simmer for 2 hours, stirring occasionally until the excess liquid has evaporated and the mixture is very thick. Meanwhile, sterilise 6, 450g/ 1lb jars with vinegar-proof lids. Pour boiling water into the jars and then pour the water away. Place the empty jars in a hot oven for 10 minutes. Carefully remove from the oven.
3 Spoon the chutney into the sterilized jars, seal and store in a cool dark cupboard. This chutney will keep for up to 3 months. Once opened, store in the fridge.