Spiced Apple & Cranberry Chutney

Step 1

Place all of the ingredients in a large stainless steel saucepan.

Step 2

Bring the mixture to the boil and simmer for 2 hours, stirring occasionally until the excess liquid has evaporated and the mixture is very thick. Meanwhile, sterilise 6, 450g/ 1lb jars with vinegar-proof lids. Pour boiling water into the jars and then pour the water away. Place the empty jars in a hot oven for 10 minutes. Carefully remove from the oven.

Step 3

Spoon the chutney into the sterilized jars, seal and store in a cool dark cupboard. This chutney will keep for up to 3 months. Once opened, store in the fridge.