Quick & Easy

Apple and cranberry chutney

Granny Smith apples are best for this recipe; they add a wonderful tart characteristic for a good balance of flavours.
3.5 Cup
1H 20M



1.Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves.
2.Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1 hour or until chutney is thick.
3.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

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