Ingredients
5 apples
60 g fresh cranberries
1 cinnamon stick
½ onion
60 mL vinegar
120 g brown sugar
Method
Chop the onion and cook them over medium heat.
Place the rest of the ingredient in the saucepan and gently heat until the mixture starts boiling and the sugar dissolves.
Reduce heat to simmer and cook the apple and cranberry chutney for 25 minutes, stirring regularly.
When the apples are tender and the chutney has thickened, remove the chutney from heat.
Transfer the chutney to sterilised jars and store them. The chutney will keep for up to 6 months.
Products Used
KitchenCraft Stainless Steel 18cm Extra Deep Saucepan
Home Made Stainless Steel Adjustable Jam Funnel
Home Made Traditional Glass 454ml 'Chutney' Jar
