Rhubarb Chutney from Storey Country Wisdom ...
That is from *Keeping the Harvest*.
Rhubarb Chutney from Storey Country Wisdom Bulletin:
3 1/2 lbs rhubarb cut to 1" pieces
3 cups sugar
15 oz raisins
2 large navel oranges peeled, sectioned, and cut into pieces
1 cup cider vinegar
2" stick of cinnamon
6 whole cloves
Combine first five ingredients. Tie spices in cheesecloth and push down into rhubarb mixture. Cook over low heat stirring frequently, until thickened. Remove from heat and discard spice bag.
Ladle hot chutney into hot jars to within 1/4" of tops, seal and process in boiling water bath for 10 minutes. Makes 4 pints.
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