1kg (1lb 2oz) Granny Smith apples, peeled, cored and diced
450g (1lb) onions, chopped
500g pack light muscovado sugar
284ml bottle distilled malt vinegar
Directions
Step 1
Put the cinnamon stick, allspice berries and cumin seeds in a piece of muslin, tie with string and put in a preserving pan.
Step 2
Add the cranberries, apples, onions, sugar and vinegar and bring to the boil. Reduce the heat and simmer very slowly, uncovered, stirring occasionally, for around 1hr 30min or until the mixture is thick and pulpy. There should be hardly any liquid left when you draw a wooden spoon through the bottom of the pan. Remove the bag of spices.
Step 3
Sterilise the jars (see cook's tip left), then spoon in the cooked chutney. Cover, label and store for up to three months.
To sterilise jars and bottles, preheat the oven to 140°C (120°C fan) mark 1. Wash jars with hot, soapy water and rinse well. Put upturned jars on a baking sheet in the oven for 10-15min or until completely dry. For wine bottles, run them through the dishwasher before oven-drying, as above. Add a splash of colour to jar lids by tying on dried-out orange slices and bunches of fake red berries with raffia.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
