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| Rhubarb Chutney
4 cups of coarsely-diced rhubarb, about 1 pound
2 cups of brown sugar, firmly packed
1/2 cup of lemon juice
1/2 cup of cider vinegar
2 tart apples, peeled, and coarsely diced
1 cup of raisins
3 tablespoons of minced fresh ginger
10 black peppercorns
4 whole cloves
Place the rhubarb, sugar, lemon juice and vinegar in a heavy saucepan. Bring to a simmer and add the apples, raisins, ginger, peppercorns and cloves. Bring the mixture back to a boil and continue simmering for about 20 minutes, or until the rhubarb is tender and the chutney slightly thickened. At this point, the chutney can be spooned into clean jars and stored in the refrigerator for many months.
For pantry storage: Wash 4 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. When the chutney has cooked, spoon the hot mixture into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet).
This recipe yields 4 half-pints.
Comments: This relish studded with spices and raisins can dress up a simple roast chicken or duck, a pot roast, brisket or even grilled fish. It will keep for several months in the refrigerator, or it can be processed in a boiling-water canner for even longer storage on the pantry shelf.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC5):
"08-25-2000 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"4 half-pints"
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