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Rhubarb Chutney

Serves: 96
Total Calories: 28

Ingredients

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

Directions:

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

Nutritional Facts:

Serves: 96
Total Calories: 28
Calories from Fat: 0

This Rhubarb Chutney recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.


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