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.