Cranberry and rosemary chutney

Step 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.

Step 2

Add the craisins 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.