Sweet and flavoursome, this chutney is the perfect accompaniment to a Christmas cheeseboard.
Nutrition per serving
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.
1kg cooking apples, peeled and chopped into small chunks
500g eating apple, peeled and chopped into large chunks