- 300g cranberries, fresh or defrosted
- 250g cooking apples, peeled, cored and cut into chunks
- 150g dates, stoned
- 300ml red grape or apple juice
- 4 juniper berries
- ½tsp black peppercorns
- 50g fructose (but more to taste if needed)
Chutney usually has a strong vinegar flavour. It is made in the autumn and left to mature, but this is a fresh ‘instant’ chutney that will keep in the fridge for a couple of weeks.
Makes 3 jars
- Put all the ingredients in a large pan and bring to the boil. Cover and reduce the heat to simmering point while the mixture cooks for 10 mins. Stir occasionally to prevent it sticking.
- Remove the lid and leave to simmer for a further 30–40 mins until the mixture has thickened and softened and most of the liquid has evaporated. Test for sweetness – add up to 50g more fructose if liked, and stir to dissolve. Don’t oversweeten, as a chutney should be slightly sharp.
- Remove from the heat and allow to cool for 5 mins before pouring into clean screw-top jars. When cold transfer to the fridge.
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