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Rhubarb Chutney |
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Serves: 96 Print this RecipeYield: 6 half-pints Mrs. Selmer Looney, Eugene, Oregon 4 cups diced fresh or frozen rhubarb 2 cups diced peeled apples 1 orange 1 lemon 2 cups packed brown sugar 1 cup raisins 1 cup currants 1/2 cup diced candied citron 1/2 cup apple juice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Place rhubarb and apples in a large Dutch oven or kettle. Grate the rind of the orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half-pint jars and seal. Freeze or process for 15 minutes in a boiling-water bath. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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