1 tbsp olive oil
1 brown onion, finely chopped
2 tbsps fresh rosemary leaves
1 cinnamon stick
10 black peppercorns
1 fresh bay leaf
½ tsp freshly grated nutmeg
340g dried craisins
½ cup red wine vinegar
½ cup water
1 cup Chelsea Jam Setting Sugar
1 tbsp fresh rosemary leaves, extra
Salt and pepper, to season

1. Heat oil in a large frying pan and cook onion, rosemary, cinnamon stick, peppercorns, bay leaf and nutmeg over medium heat until onion is soft.

2. Add the craisins, vinegar and water to the pan. Bring to the boil. Reduce heat to low. Cook, covered, for 5 mins until the craisins are soft.

3. Add sugar and extra rosemary. Season with pepper and salt and stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for 4 mins (removing any foam with a tablespoon).

4. Ladle hot chutney into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.