Rhubarb & Apple Chutney 


 

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Ingredients

2 teaspoons vegetable oil
1 each red onion, small (finely chopped)
1 each Granny Smith apple, peeled, cored & finely chopped
1 cup cranberry juice cocktail
1/3 cup dried tart cherries
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 tablespoon ginger minced crystallized
1/4 teaspoon salt
3/4 pound rhubarb, cut into 1/2 in. chunks
1/2 teaspoon lime zest


 

Instructions
 In 3 qt saucepan, heat oil over med heat. Add onion cook 8 minutes or until tender. Stir in apple, juice, cherries, vinegar, sugar, ginger and salt. Heat to boiling. Reduce heat and simmer for 5 minutes

Add rhubarb and simmer 5 minutes until tender, without stirring. Remove sauce pan from heat; cook to room temperature. Stir in lime peel; cover and refrigerate until ready to serve (up to 3 days)

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Yields: 0 Servings



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