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–+ servings
Jar of cranberry and rosemary jam with gift label

Cranberry and Rosemary Chutney (Thermomix)

By: Deborah
Enjoy with red meat, game dishes and cheese or as an alternative to cranberry sauce.
PREP: 10 minutes
COOK: 30 minutes
TOTAL: 40 minutes
Course: Side Dish, Snack
Cuisine: British
Servings: 5 x 185g jars
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Ingredients

  • 1 onion approx. 150 g, cut into halves
  • 220 g (7.8 oz) raw cane sugar
  • 125 g (½ cup) red wine vinegar
  • 185 g (⅞ cup) 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
  • 340 g (12 oz) 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.
 
Recipe on Australia and New Zealand Cookidoo
Cranberry and Rosemary Chutney
 
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Nutrition

Calories: 399kcal | Carbohydrates: 104g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 87mg | Potassium: 97mg | Fiber: 5g | Sugar: 95g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS christmas gift, chutney, cranberry, rosemary, Thermomix, TM5, TM6
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