Cranberry and rosemary chutney

Cranberry and rosemary chutney

4.9 114 ratings

Prep. 10 min

Total 40 min

945 g

Ingredients

brown onion (approx. 150 g), cut into halves
1
raw sugar
220 g
red wine vinegar
125 g
water
185 g
fresh rosemary (approx. 10 cm each), leaves only
4 sprigs
cinnamon quill
1
whole black peppercorns
10
fresh bay leaf or dried bay leaf
1
ground nutmeg plus extra to taste
¼ tsp
dried cranberries
340 g
sea salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Difficulty

easy

Nutrition per 945 g

Sodium 349.8 mg

Protein 4.7 g

Calories 7843 kJ / 1871 kcal

Fat 5.7 g

Fibre 30.2 g

Saturated Fat 0.7 g

Carbohydrates 453.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Festive Flavour 105 Recipes
Australia and New Zealand

Pickles and relishes 14 Recipes
Australia and New Zealand

You might also like...

Show all

Traditional hommus

25hod. 5min.

Quick béchamel sauce

15min.

Sweet chilli sauce

1hod. 5min.

Traditional Worcestershire sauce

35min.

Sauerkraut

168hod. 35min.

Muhamara dip

30min.

Dairy free béchamel

10min.

Black tahini and beetroot hommus

1hod. 10min.

Sweet potato frittata with coriander chilli sauce

1hod. 35min.

Steamed vegetables with kefir dressing (gut health)

40min.

Cheese Béchamel sauce (TM6)

15min.

Basil, avocado and hemp pesto

5min.

Show all