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Cranberry and rosemary chutney

  • 0:10 Prep
  • 0:20 Cook
  • Makes 375mls (1 1/2 cups)


  • 220g (1 cup) raw sugar
  • 125ml (1/2 cup) red wine vinegar
  • 185ml (3/4 cup) water
  • 1 brown onion, finely chopped
  • 2 tablespoons fresh rosemary leaves
  • 1 x 7cm cinnamon stick
  • 10 black peppercorns
  • 1 dried or fresh bay leaf
  • Large pinch of ground nutmeg
  • 2 x 170g pkts craisins (dried cranberries)
  • Ground nutmeg, extra (optional)


  • 1
    Place the sugar, vinegar, water, onion, rosemary, cinnamon, peppercorns, bay leaf and nutmeg in a medium saucepan over medium heat. Season with salt and pepper. Stir until the sugar dissolves.
  • 2
    Add the craisins to the pan and bring to the boil. Reduce heat to low. Cook, covered, for 5 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until the craisins are soft and the sauce thickens. Taste and season with salt and pepper, and extra nutmeg, if desired. Serve.

Source: taste.com.au


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