Rhubarb Chutney

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• 2 large oranges
• 2 1/2 lbs fresh rhubarb or 2 1/2 lbs frozen rhubarb, cut into 1 inch pieces
• 2 medium onions, chopped small
• 5 1/3 cups light brown sugar, firmly packed
• 2 cups golden seedless raisins
• 4 cups apple cider vinegar
• 2 tablespoons yellow mustard seeds
• 12 whole allspice
• 12 whole black peppercorns

Recipe

• 1 grate zest from both oranges and set aside.
• 2 cut oranges into sections and remove membrane and discard and let orange sections drop into a bowl along with any juice.
• 3 remove orange sections from bowl and chop coarsely; return to bowl along with any juice.
• 4 in a large non-reactive pot, (stainless or enamel pots), combine rhubarb, oranges including juice, onions, brown sugar, raisins and vinegar.
• 5 tie mustard seeds, allspice and peppercorns in a cheese cloth bag and add to pot.
• 6 bring to boil over medium heat, stirring constantly until sugar is dissolved.
• 7 reduce heat to medium-low and simmer, uncovered for about 1 1/2 hours or until thickened, stirring frequently.
• 8 remove spice bag and discard.
• 9 prepare half-pint jars for canning.
• 10 ladle chutney into prepared jars leaving 1/4 inch headspace.
• 11 wipe tops of jars, and place lids and screw tops according to manufacturers instructions.
• 12 process in boiling water bath for 10 minutes.
• 13 remove jars from bath and let cool completely.
• 14 lids should be concave when sealed.
• 15 store in a cool, dark place.
• 16 note: to freeze rhubarb cut stalks into 1 inch pieces.
• 17 spread pieces on a cookie sheet and place in freezer until firm.
• 18 remove rhubarb pieces from sheet and place into zip-lok bags or seal in vacuum sealed bags.
• 19 store in freezer for up to one year.