Cranberry and apple chutney for raclette and fondue

Cranberry and apple chutney with ginger, cinnamon and cider vinegar, sweetened only with maple syrup. Goes with raclette, fondue and cheese snacks and is easy to make ahead for the family.

At a glance

• Serves 8
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 72 kcal per serving
• Protein: 0 g
• Fat: 1 g
• Carbs: 13 g

Ingredients

• 1 shallot
• 15g ginger
• 1 tbsp olive oil
• 2 apples
• 250g cranberries (fresh or frozen)
• 60g maple syrup
• 50ml apple cider vinegar
• 1 cinnamon stick
• 1 pinch of salt
• 1 pinch of chilli flakes

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Finely chop the shallot and ginger and soften them in the olive oil for 3 minutes.
2. Peel and core the apples and cut them into small cubes.
3. Add the apples, cranberries, maple syrup, cider vinegar, cinnamon stick, salt and chilli flakes and bring everything to the boil.
4. Simmer the chutney, uncovered, over a low heat for 20 minutes until the cranberries have burst and it thickens. Stir now and then.
5. Remove the cinnamon stick and pour the hot chutney into a sterilised jar.
6. Leave it to cool and serve it with raclette, fondue or cheese.

Good to know

Raclette needs something sour and fruity to cut through the cheese. This chutney tastes of cranberries and apple, and ginger and vinegar give it a tangy kick. It keeps in the fridge for longer than the holidays last.

Swaps

Cranberries → lingonberries. Maple syrup → honey (if it doesn't need to be vegan). Apples → pears. Cider vinegar → balsamic vinegar (darker).

Cooking tips

You can add frozen cranberries to the pan straight from frozen; they then need 5 minutes longer. The chutney thickens further as it cools.

Storage

Keeps in a sealed jar in the fridge for 2 weeks.

Allergens

Vegan, gluten-free, no milk, egg or nuts. Without the chilli flakes, it's suitable for children too; suitable in pregnancy.

Dairy-free recipes