Jersey Apple Chutney with Spices

Prepare your sterilized jars by washing them thoroughly in hot, soapy water and then placing them in a low oven (around 100°C/212°F) to dry completely.

In a large saucepan, melt the Jersey butter (if using) over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Add the chopped Jersey apples, dried cranberries, cider vinegar, dark brown sugar, salt, cinnamon, ground ginger, allspice, and red chilli flakes (if using) to the saucepan.

Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.

Reduce the heat to low and continue to simmer gently for 30-45 minutes, or until the apples are soft and the chutney has thickened to your desired consistency. Stir occasionally to prevent sticking.

Remove the saucepan from the heat and carefully spoon the hot chutney into the prepared sterilized jars, leaving about 1cm of headspace at the top.

Seal the jars tightly and let them cool completely. As they cool, the lids should 'pop' inwards, indicating a good seal.

Store the sealed jars of chutney in a cool, dark place for at least 2 weeks before eating to allow the flavours to develop fully. Once opened, store in the refrigerator.