olga_d_ont
Well-known member
RHUBARB CHUTNEY
A batch of this recipe has many uses. It is delicious served with cream cheese and crackers, as a glaze for barbecued pork or poultry and as a condiment with any pork or poultry dish. Feel free to halve the recipe to makes it more manageable.
10 cups coarsely chopped rhubarb, fresh or frozen
2 cups chopped onions
2 cups cider vinegar
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
1 cup raisins
1 cup currants
1/2 cup chopped crystallized ginger
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. curry powder
In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
Remove from heat and allow to cool to room temperature. Makes about 8 cups.
TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
To serve: Thaw in refrigerator overnight.
The Best Freezer Cookbook
A batch of this recipe has many uses. It is delicious served with cream cheese and crackers, as a glaze for barbecued pork or poultry and as a condiment with any pork or poultry dish. Feel free to halve the recipe to makes it more manageable.
10 cups coarsely chopped rhubarb, fresh or frozen
2 cups chopped onions
2 cups cider vinegar
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
1 cup raisins
1 cup currants
1/2 cup chopped crystallized ginger
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. curry powder
In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
Remove from heat and allow to cool to room temperature. Makes about 8 cups.
TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
To serve: Thaw in refrigerator overnight.
The Best Freezer Cookbook