This cranberry and rosemary chutney made in our Thermomix is a perfect chutney to make at this time of year...to be enjoyed at Christmas time and given as gifts.
As well as enjoying it with red meat, game dishes and cheese, I think it'll be delicious as an alternative to cranberry sauce served with your Christmas meal if you're having turkey and/or a gammon.
Try adding it to gravy or put it in a cheese or ham and cheese toastie.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Give the chutney a try when making gravy or put some in a sandwich or toastie...the list is endless...it's a very versatile chutney!
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
Cookidoo Tips
- The cranberry and rosemary chutney keeps for up to 6 months when unopened and stored in a cool, dry place.
- If a smoother chutney is desired, chop for 5 seconds/speed 5 at the end of step 4.
- Serve the chutney with red meat, game dishes or flavoursome cheese.
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Recipe on Australia and New Zealand Cookidoo
Cranberry and Rosemary Chutney
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 1 onion (approx. 150 g), cut into halves
- 220g raw cane sugar
- 125g red wine vinegar
- 185g water
- 4 sprigs fresh rosemary (approx. 10 cm each), leaves only
- 1 cinnamon quill
- 10 whole black peppercorns
- 1 fresh bay leaf or dried bay leaf
- 0.25 tsp ground nutmeg, plus extra to taste
- 340g dried cranberries
- 1 to 2 pinches sea salt, to taste
- 1 to 2 pinches ground black pepper, to taste
Instructions
- Place the onion halves into the mixing bowl and chop for 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
- Add all the remaining ingredients and cook for 12 minutes/90C/speed 1. Scrape down the sides and bottom of the mixing bowl with the spatula, then cook for 5 minutes/100C/speed 1. Scrape down the sides of the mixing bowl with the spatula again.
- Cook for 15 minutes/60C/speed 1, or until the chutney thickens and the cranberries are soft, placing the simmering basket instead of the measuring cup onto the mixing bowl lid.
- Season to taste with extra salt, pepper and nutmeg if required, then carefully remove the cinnamon quill and bay leaf. Transfer into a jug and serve immediately or transfer into sterilised jars (see Tips) to store until use or give as gifts at Christmas time.
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Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a large saucepan and the hob. My suggestions are as follows:
- Finely chop the onion and add to a large saucepan with all the remaining ingredients. Bring to the boil on a high heat, and then reduce to a continuous simmer and cover with the lid. Cook for 15 minutes, stirring at frequent intervals.
- Remove the lid and cook for a further 15 minutes, stirring at frequent intervals.
- Season to taste with extra salt, pepper and nutmeg if required, then carefully remove the cinnamon quill and bay leaf. Transfer into a jug and serve immediately or transfer into sterilised jars (see Tips) to store until use or give as gifts at Christmas time.
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Cranberry and Rosemary Chutney (Thermomix)
Ingredients
- 1 onion approx. 150 g, cut into halves
- 220g raw cane sugar
- 125g red wine vinegar
- 185g water
- 4 sprigs fresh rosemary approx. 10 cm each, leaves only
- 1 cinnamon quill
- 10 whole black peppercorns
- 1 fresh bay leaf or dried bay leaf
- 0.25 tsp ground nutmeg plus extra to taste
- 340g dried cranberries
- 1 to 2 pinches sea salt to taste
- 1 to 2 pinches ground black pepper to taste
Instructions
- Place the onion halves into the mixing bowl and chop for 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
- Add all the remaining ingredients and cook for 12 minutes/90C/speed 1. Scrape down the sides and bottom of the mixing bowl with the spatula, then cook for 5 minutes/100C/speed 1. Scrape down the sides of the mixing bowl with the spatula again.
- Cook for 15 minutes/60C/speed 1, or until the chutney thickens and the cranberries are soft, placing the simmering basket instead of the measuring cup onto the mixing bowl lid.
- Season to taste with extra salt, pepper and nutmeg if required, then carefully remove the cinnamon quill and bay leaf. Transfer into a jug and serve immediately or transfer into sterilised jars (see Notes) to store until use or give as gifts at Christmas time.
Notes
- Give the chutney a try when making gravy or put some in a sandwich or toastie...the list is endless...it's a very versatile chutney!
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
Cookidoo Tips
- The cranberry and rosemary chutney keeps for up to 6 months when unopened and stored in a cool, dry place.
- If a smoother chutney is desired, chop for 5 seconds/speed 5 at the end of step 4.
- Serve the chutney with red meat, game dishes or flavoursome cheese.
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