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 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 3Jars
Calories 773kcal
Equipment
Heavy Based Saucepan
Stainless Steel Jar Funnel
Stainless Steel Ladle
Ingredients
3gGinger(ground - approx. 1 tsp)
3Cinnamon Sticks(whole)
¼teaspoonWhole Cloves(too small to register on my scale)
350gCranberries(fresh or frozen - see notes)
600gApples(green apples, cored and diced - I don't peel)
170gDried Cranberries
1Orange(zest and juice only - 120g juice)
300gSugar(white sugar)
400gWhite 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.