Spiced Cranberry Apple Chutney Recipes

Steps:

• Place 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.
• Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
• Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

Steps:

• In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Steps:

• Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.

Steps:

• Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

Steps:

• Prepare canner, jars and lids.
• In a large pot combine cranberries, apples,onions, ginger, granulated sugar, salt, pepper, cinnamon and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring often, for about 30 minutes or until thickened to a thin jammy consistency.
• Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove airbubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
• Place jars in canner and return to a boil. Process for ten minutes. Turn off heat and remove canner lid. Let jars stand in water 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren't sealed.

Steps:

• Bring vinegar, sugar, onion, dried fruit, ginger, cloves, and cinnamon sticks to a simmerin a medium saucepan over medium-high heat. Cook, stirring until sugar dissolves, about 5 minutes. Add cranberries. Reduce heat to medium, and simmer gently until cranberries are tender and start to burst, 10 to 15 minutes. Transfer to a bowl, and let stand until cooled. Refrigerate until chilled if desired.