Ok so its fast easy and ready to eat with no waiting (it will improve with time though if you want to wait) but its only got a 6 month shelf life...as if it would stay round that long its gorgeous in cheese sandwiches :-) You need to keep it in the fridge when opened. I am a bit of a chuck it in cook so measurements don't happen much in this recipe!!If you want a guide for American weight try this converter but I think you will manage without it ;-)
Ingredients-3 large cooking (about 2 lb) and 5 eating apples (about 1lb) cored and chopped (don't bother peeling) 2 large onions or 3 medium chopped, 1-2 teaspoons of ginger or an inch of fresh grated/chopped small, 1 teaspoon peppercorns, 1 lb white regular sugar, 1/2 pint white or cider vinegar,
Fruit - either 1 lb fresh cranberries - possibly a slightly sharper result or 1/2 cranberries 1/2 dried dates - sweeter chutney or dried cranberries soaked in boiling water to plump (drain off water before using) I have added a variety to try,
*If you use dried cranberries it will not have such a pink colour but tastes as good.Put everything but the cranberries in a pan and slowly heat till the sugar has melted the bring to the boil, reduce heat and simmer till its thickened and there is no fluid left in the pan. Add the cranberries and cook 10 Min's more till they have softened but not burst apart.
**If using dried fruit put it in at the beginning
Put it into sterilised jars, wrap and use. Don't forget put it in the fridge once its been opened, keeps for 6 months in the pantry unopened.