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Cranberry and Rosemary Chutney
Cranberry and Rosemary Chutney
Savoury

Cranberry and Rosemary Chutney

10 mins
15 mins
Easy
2

Serve with roast turkey or chicken, or add to poultry or ham sandwiches for a sweet herby twist. Also works well as a jam on toast with ricotta or cream cheese.

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  • Ingredients
  • Method

Ingredients

  • 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

Chelsea Products in Recipe

Jam Setting Sugar

Jam Setting Sugar

Make jam in minutes!...
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Method

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.
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.
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).
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.
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