Cranberry And Rosemary Chutney |
| 1 cup raw sugar |
| ½ cup red wine vinegar |
| ¾ cup water |
| 1 brown onion, finely chopped |
| 2 Tbs fresh rosemary leaves |
| 1 cinnamon stick |
| 10 black peppercorns |
| 1 bay leaf |
| 1 pinch ground nutmeg |
| 340 g dried cranberries |
| 1 pinch ground nutmeg, extra (optional) |
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| 1 |
Place the sugar, vinegar, water, onion, rosemary, cinnamon, peppercorns, bay leaf and nutmeg in a medium saucepan over medium heat. Season with salt and pepper. Stir until the sugar dissolves. |
| 2 |
Add the dried cranberries to the pan and bring to the boil. Reduce heat to low. Cook, covered, for 5 minutes. Uncover and cook, stirring occasionally, for 10 minutes or until the craisins are soft and the sauce thickens. Taste and season with salt and pepper, and extra nutmeg, if desired. Serve. |
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| Servings: 1
Yield: 1½ cups |
| Preparation Time: 10 minutes
Cooking Time: 20 minutes |
| Nutrition Facts
| Serving size: Entire recipe
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
441.77 |
| Energy From Fat (5%) |
4.77 |
| % Daily Value |
| Total Fat 5.61g |
9% |
| Saturated Fat 0.65g |
3% |
| Cholesterol 0mg |
0% |
| Sodium 33.14mg |
1% |
| Potassium 621.14mg |
18% |
| Total Carbohydrates 458.49g |
153% |
| Fibre 25.46g |
102% |
| Sugar 8.63g |
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| Protein 3.79g |
8% |
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| Recipe Type: Chutney - Click here for more Homemade Chutney Recipes |
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