Cranberry-Rosemary Chutney Recipe
Ingredients:
- 220 gms Raw Sugar
- 25 ml White Wine." onmouseover="window.status=this.title;" onmouseout="window.status='';">Red wine vinegar
- 185 ml Water
- Onions, Finely Chopped
- 2 tbsps Rosemary Leaves with stems
- 1 large Cinnamon stick
- 10 no Black Peppercorns
- A Fresh Bay Leaf
- A large pinch of ground Nutmeg
- 340 gms Dried Cranberry
- Salt & Pepper to taste
Method:
- In a vessel, add the sugar, vinegar, water, onion, rosemary, cinnamon, peppercorns, bay leaf and nutmeg. Stir till the sugar dissolves.
- Now add the cranberries and bring to a boil.
- Reduce the flame and let it cook.
- Once the cranberries are soft and the sauce is thick, adjust the seasoning and serve.
Tip: To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.