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This Christmas chutney will keep for 3 months if unopened. Ensure all jars are sterile and have secure lids.

Makes approximately 1 pint of chutney (600ml). An ideal accompaniment to cold meats and cheeses.

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Ingredients and Method

1lb (500g) Cranberries

1.5lb (750g) Apples (Tart in flavour) Bramley apples are ideal if you can get them.

5oz (150g) Sultanas

1oz (30g) Root Ginger

Zest of 1 Orange

1 Star Anise

Stick of Cinnamon (approx 2in/5cm in size)

2 level teaspoons salt

12oz (350g) Granulated sugar

568mls Distilled Vinegar

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Peel, core and chop the apple.

Put all the ingredients into a large saucepan and heat up slowly. Keep stirring to allow the sugar to dissolve. Once dissolved, increase the temperature and bring to the boil. Reduce the heat immediately and simmer until all fruit are soft and the chutney is thick.

Warm and dry the jars or containers to be used and spoon the chutney into them. Make sure there are no air bubbles, leave to cool and then seal well.

Storing the chutney is important. Make sure it is stored in a cool, dark place. If you intend making this, then it should be made two weeks before being eaten. After opening, store in the fridge.

More ideas for Christmas recipes from the writer of this article:

Orange Beetroot

Prune and Fig Cake

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