Rhubarb-Ginger Chutney
 
Prep time
Cook time
Total time
 
Thanks to An Oregon Cottage for the inspiration!
Author:
Recipe type: Condiment
Serves: 3 pints
Ingredients
  • 8 cups thinly sliced rhubarb (about 2½ pounds)
  • 1¼ cup brown sugar
  • ¾ cup honey
  • 1 cup apple cider vinegar
  • 1 cup chopped red onion
  • 1 cup dried cranberries
  • 2 inch piece of fresh ginger, peeled and chopped fine
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes
Instructions
  1. Combine all of the ingredients in a large non-reactive saucepan and bring to a boil over high heat. Stir and reduce heat to low or simmer and continue cooking until thickened, about 30-45 minutes. Be sure to stir frequently to prevent scorching.
  2. While the mixture is thickening, prepare 3 pint or 6 half pint jars by sterilizing them.
  3. When the mixture is thick, either leave chunky or use a stick blender to pulse until you reach the texture you desire (I like mine a bit smoother). Fill the jars to ½ inch below the top, clean the rims, and cover with canning lids and rings. Process in a water bath for 15 minutes and then let cool on the counter. Check to be sure they have fully sealed for storage in the pantry. If any don't seal properly, refrigerate and use within 3 to 4 weeks.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2016/06/rhubarb-ginger-chutney/