Apple and Cranberry chutney

Makes 1.75 litres

Prep time – 40 to 50 minutes | cooking time – 55 minutes


  • 1.75kg Early Windsor eating apples (unprepared weight)
  • 1 tbsp lemon juice
  • 650g granulated sugar
  • 175ml white wine vinegar
  • 175ml red wine vinegar
  • 175ml apple cider vinegar
  • 1 tbsp mustard seeds
  • 400g onions, diced
  • 350g cranberries


  • Wash, peel, core and chop the apples then coat them with lemon juice in a bowl
  • Mix all ingredients, except the cranberries, in a large thick-bottomed pan. Bring to a simmer whilst stirring to dissolve the sugar
  • Continue to simmer for about 45 minutes without a lid and stirring occasionally to stop it sticking – by which time the chutney will have thickened and become shiny
  • Add the cranberries and cook for a further 10 minutes or until they have softened but not burst
  • Spoon the chutney into sterilised jars and seal
  • Store unopened in a cool, dark place. The chutney will keep for up to 6 months and will improve as it matures


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