Still have a bit of rhubarb left, so time to put some in jars. I started with a rhubarb chutney recipe I found but it seemed rather lackluster. So I added cranberries, currants and some apricot I had leftover. Also in there is cinnamon, ginger, cider vinegar and brown sugar. Next time I may only have cranberries to add, but if some is good more is better.
I prefer using the graniteware for acidic things like vinegars and chutneys etc.. easier to clean and don’t stain. The wider the pan, the faster the moisture evaporates, so this pan is ideal for this recipe. Using an instant pot or a taller pan would keep it very fluid, this lets it get thick faster.
Rhubarb Cranberry Chutney
1 large onion, chopped
2 tbls oil
1/2 cup dried cranberries
1/8 cup dried currants
[1/8 cup chopped dried apricots]
3/4 cup brown sugar (to taste)
1/4 cup water
1 lb of rhubarb, chopped (about 4 stalks)
1-2 tbls cider vinegar
Sweat the onion in oil until it just starts to soften.
Add dried fruits, brown sugar, spices and a 1/4 cup water.
Stir to combine.
Add rhubarb, simmer until it reaches the desired consistency.
Taste and add either more sugar or more vinegar as desired.
Process to preserve in small jars.
Visit Food in Jars to learn about small batch canning.