Rhubarb Chutney




Try this chutney with poultry, pork, or lamb.

Equipment: Boiling-water-bath canner; eight 1/2-pint jars

Ingredients:
2 large oranges
2 1/2 pounds rhubarb, washed and cut into 1-inch pieces
5 1/3 cups firmly packed light brown sugar
4 cups cider vinegar
2 cups golden raisins
2 medium onions, peeled and chopped
1 tablespoon yellow mustard seeds
12 whole allspice berries
12 whole black peppercorns

  1. Grate the zest from both oranges and set aside.

  2. Halve and then section both oranges as you would a grapefruit, removing the white membranes. Place in a 2 quart bowl.

  3. Chop the orange sections coarsely. Squeeze any remaining juices out of the orange halves into the chopped sections.

  4. Combine the rhubarb, oranges and orange zest, sugar, vinegar, raisins, and onions in a 4-quart sauce pan.

  5. Tie the spices in a cheesecloth bag and add to the pan. Slowly bring the mixture to a boil, stirring to dissolve the sugar.

  6. Simmer uncovered until thick, about 1- 1 1/2 hours, being careful not to burn and stirring often. Remove the spice bag.

  7. Ladle into hot, clean jars, leaving 1/4 inch of headspace.

  8. Cap, seal, and water-bath process for 10 minutes adjusting for elevation if more than 1,000 feet above sea level.