- 1kg cooking apples, peeled and chopped into small chunks
- 500g eating apple, peeled and chopped into large chunks
- 450g onion, sliced
- 50g fresh root ginger, finely chopped
- 1tsp peppercorns
- 500g granulated sugar
- 250ml cider vinegar
- 500g cranberries
- 250ml pure maple syrup (preferably amber syrup for its rich taste)
- Place all ingredients except cranberries in a large, heavy-based saucepan and gently heat, stirring until the sugar dissolves. Add the maple syrup and bring to the boil, before reducing heat and simmering, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
- Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
- Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to six months. Chill on opening.
This homemade cranberry chutney is the perfect accompaniment to a Christmas cheeseboard! Festive and flavoursome, this cranberry sauce recipe pairs apples and cranberries with the natural sweetness of Canadian maple syrup. Once stored, the sauce will keep for up to six months.
If you like the look of this apple and cranberry chutney, make sure to check out our other Christmas recipes.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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