Cranberry Rosemary Chutney

I've always been able to kind of engineer flavour in my head. I like to sit and think of combinations of spices and what they could do for food. So when I was trying to build a turkey and brie sandwich in my head the idea of a smoky rosemary flavour intrigued me so much, I obsessed over it for weeks. I poured over Pinterest articles looking for something that I could feasibly make. Finally I found this one.

It's also amazing on crackers with turkey and brie melted over top. My husband's best friend ate almost the entire plate.

Ingredients:

1 cup sugar

½ cup red wine vinegar

¾ cup water

1 large brown onion finely diced

2 tbsp. fresh rosemary leaves

1 cinnamon stick

10-15 black peppercorns

1 dried bay leaf

2x 170g packets of dried cranberries

Ground cardamom - pinch

Ground Coriander - pinch

Method:

Add sugar, vinegar, water, onion, rosemary, cinnamon stick, peppercorns, and bay leaf into a pot. Season with salt and pepper. Stir until sugar is dissolved.

Add cranberries to the pot and bring to a boil. Reduce heat to low. Cook, covered for 5 minutes. Uncover, and cook, stirring occasionally, for 10 minutes or until craisins are soft and the sauce thickens. Taste and season with salt and pepper. Add ground spices if desired and serve.

To Can:

Add to jars leaving very little room, seal, and add to the canner. Process for 10-15 minutes.