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Mary Berry Christmas Chutney

Mary Berry Christmas Chutney

Mary Berry’s Christmas Chutney is a slow-cooked mixture of fruits, vinegar, sugar, and spices that transforms into a thick, glossy, and fragrant preserve. It’s sweet, tangy, slightly spiced, and pairs beautifully with festive dishes and cheese platters.

Ingredients

Scale
  • 500g apples, peeled and chopped

  • 250g raisins or sultanas

  • 150g dried cranberries

  • 150g dried apricots, chopped

  • 1 onion, finely chopped

  • 250g light brown sugar

  • 300ml malt vinegar or cider vinegar

  • 1 tsp ground ginger

  • 1 tsp ground cinnamon

  • ½ tsp mixed spice

  • ½ tsp salt

  • Zest of 1 orange

  • Juice of 1 orange

Instructions

  • 500g apples, peeled and chopped

  • 250g raisins or sultanas

  • 150g dried cranberries

  • 150g dried apricots, chopped

  • 1 onion, finely chopped

  • 250g light brown sugar

  • 300ml malt vinegar or cider vinegar

  • 1 tsp ground ginger

  • 1 tsp ground cinnamon

  • ½ tsp mixed spice

  • ½ tsp salt

  • Zest of 1 orange

  • Juice of 1 orange

Notes

Step 1: Prepare the Ingredients

Chop apples, apricots, and onions. Measure dried fruits, spices, and vinegar.

Step 2: Combine in a Large Pan

Add apples, onion, raisins, cranberries, apricots, spices, sugar, orange zest, and orange juice to the pan.

Step 3: Add Vinegar and Mix Well

Pour in the vinegar and stir until everything is evenly coated.

Step 4: Bring to a Boil

Heat over medium-high until the mixture starts bubbling.

Step 5: Simmer Gently

Reduce heat and simmer for 45–60 minutes, stirring often, until thickened and glossy.

Step 6: Check Consistency

When the mixture holds its shape on a spoon and no excess liquid remains, it’s ready.

Step 7: Spoon Into Sterilized Jars

Fill warm sterilized jars using a funnel. Seal while hot.

Step 8: Cool Completely

Let the chutney cool before storing it in a cool, dark place.

Step 9: Rest for Best Flavor

Allow at least one week for flavors to mature before serving.