Spiced Cranberry, Fig and Date Chutney


This fruity chutney is perfect for Boxing Day cold cuts of meat and cheese

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  • Makes 2kg

  • Prep time 30 mins

  • Cooking time 1 hr 30 mins


  • 600ml (1pt) red wine
  • 850ml (1½pt) red wine vinegar
  • 450g (1lb) light muscovado sugar
  • 1.3kg (3lb) Bramley apples, peeled, cored and chopped
  • 200g (7oz) stoned dates, chopped
  • 450g (1lb) onions, peeled and chopped
  • 150g (5oz) cranberries
  • 150g (5oz) figs, chopped
  • 125g (4½oz) sultanas 
  • 3tsp yellow mustard seeds
  • 1tsp black pepper
  • 2tsp ground cinnamon
  • 2tsp English mustard powder
  • 2tsp salt
  • a preserving pan, sterilised jars and vinegar-proof lids


  1. Place the red wine in the pan. Bring to a boil, stirring until reduced to 200ml (7fl oz), then add the red wine vinegar and sugar, and stir until dissolved. Add the remaining ingredients and stir well. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick. Remember that chutneys thicken even more when cold.
  2. Spoon the chutney into warm sterilised jars and seal.
  3. Store in a cool dark place for at least 6 weeks before eating. It will last for 3 or 4 months.