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Rhubarb Cherry Chutney
Ingredients:
7 cups fresh rhubarb (1/2 inch slices)
1 cup red onion, chopped
1 cup tart apple, peeled and chopped
1 cup Chukar® Dried Bing Cherries, chopped
3 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
1/2 cup celery, finely chopped
2 cups packed light brown sugar
1 cup red wine vinegar
1/4 teaspoon pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon salt
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Directions:
In a large heavy saucepan, combine all ingredients. Place over medium heat and bring to a boil, stirring constantly until sugar dissolves. Reduce heat and simmer, uncovered, for 30 minutes or until thick, stirring frequently. Leaving a half inch of head space; ladle chutney into hot sterilized jars. Wipe rims clean with a wet cloth and apply lids according to manufacturer's instructions. Process sealed jars in a boiling water bath for 10 minutes. Allow jars to cool. Yield: 5 cups.
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