Rhubarb Chutney with Cranberries and Red Onion
Sauces and Marinades • World
Description
Serve with grilled chicken and pork.
Ingredients
- Rhubarb 10 oz
- Pickled Apples 1 piece
- Dried cranberries with sugar 5 oz
- Water 0 fl oz
- Spanish onions 0 oz
- Honey 5 oz
- Grated Ginger Root 1 tablespoon
- Red Wine Vinegar 0 fl oz
- Chili Flakes ½ teaspoon
Step-by-Step Guide
Step 1
Finely chop the rhubarb to make 2 cups. Also finely chop the apple to make ¾ cup.
Step 2
In a saucepan, combine the rhubarb, apple, cranberries, finely chopped onion, water, honey, ginger, vinegar, and red pepper flakes. Bring to a boil, stirring, reduce the heat, cover, and simmer for 15–20 minutes until soft.
Step 3
Uncover and cook for another 5 minutes, stirring, until the sauce thickens slightly.
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