Rhubarb Chutney
Rhubarb Chutney Info
Category: Chutney Recipes
Date Added: July 5, 2006
Contributor: Anon
Rating: 0.00
Views: 425
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Rhubarb Chutney
1/4 C. orange juice
1 T. orange rind
1 T. butter
1/2 C. thinly sliced onion
1 Granny Smith apple, sliced, with skin intact
2 C. sliced rhubarb ( 1/2-inch thick)
1/2 C. dried cranberries
1/2 C. golden raisins
1 T. mustard seed
1/2 C. vinegar (raspberry, apple cider or red wine)
1/2 C. light brown sugar
Zest orange and extract juice.
Melt butter in a heavy nonreactive saucepan. Saute onion and apple slices over medium heat just until onions begin to wilt. Add rhubarb, cranberries, raisins and orange juice. Cover and simmer for 5 minutes, stirring often.
Combine remaining ingredients. Stir until sugar is dissolved. Cover and simmer over lowest heat for about 10 minutes.
Keeps in the refrigerator for up to 1 week.
Makes 3 cups.
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