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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How to make this Cranberry and Rosemary Chutney with or without the Thermomix
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.
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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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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