Christmas Chutney Recipe

This Christmas inspired chutney is the perfect accompaniment to turkey and ham, as well as alongside sourdough bread on your festive charcuterie platter. Make ahead and gift to family and friends with delicious sourdough crackers.

Course Condiments

Cuisine American, English

Keyword Condiment

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Jars

Calories 773kcal

Equipment

Heavy Based Saucepan
Stainless Steel Jar Funnel
Stainless Steel Ladle

Ingredients

3 g Ginger (ground - approx. 1 tsp)
3 Cinnamon Sticks (whole)
¼ teaspoon Whole Cloves (too small to register on my scale)
350 g Cranberries (fresh or frozen - see notes)
600 g Apples (green apples, cored and diced - I don't peel)
170 g Dried Cranberries
1 Orange (zest and juice only - 120g juice)
300 g Sugar (white sugar)
400 g White Vinegar

Instructions

Chop your apples into a fine dice. To save time I throw them in a food processor and chop them in there. I never peel them as I love the colors when I first add to the pot.
Add all of the ingredients to a heavy based saucepan and stir together over a high heat until it comes to the boil.
Once boiling, turn the heat down to medium and allow the Christmas chutney to simmer for around 45 minutes or until it becomes thick and jammy.
Turn the heat off once you're happy with the consistency and remove the cinnamon sticks.
Take 3 jars (I've used 500mls but you can use smaller) and sterilise them with boiling water or run them through the dishwasher on a super hot cycle to ensure they are ready to use.
While the chutney and jars are still hot, use a stainless steel jam funnel to fill the jars, leaving around 1cm head room at the top. Seal the jars tightly.
Allow to cool on the counter before transferring to the fridge. This chutney is best left for around 2 to 4 weeks before opening and using.
If you want a shelf stable chutney, add the jars to a water bath and boil for 10 minutes.

Notes

Cranberries - I have used frozen cranberries when developing this recipe. When I first made it, I defrosted the cranberries, but after testing the recipe a few more times with frozen cranberries I discovered it makes no difference whether you thaw the berries or not.

Mellowing Time - This Christmas chutney tastes best when it's had around 2 to 4 weeks to mellow in the jar, so make sure you plan ahead if you're making this one for your Thanksgiving table or Christmas gifts.

Nutrition