Rhubarb Chutney |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 (1/4 cup) | 30 minutes | 1 hour 10 minutes | 130 | N/A | 0g | 5mg | 34g | 1g | 0mg |
| INGREDIENTS: | ||
| 1 cup honey | 1/2 cup golden raisins | 1/3 cup raspberry vinegar or white vinegar |
| 2 cups fresh or frozen red raspberries | 2 cups fresh or frozen sliced rhubarb | 1 stalk (1/2 cup) onion, chopped |
| 1 tablespoon finely chopped fresh gingerroot | 1/2 teaspoon cinnamon | 1/4 teaspoon dry mustard |
| 1/8 teaspoon ground cloves | ||
| 1 | In 3-quart saucepan combine all ingredients. Cook over medium heat, stirring occasionally, until chutney comes to a full boil (10 to 12 minutes). |
| 2 | Reduce heat to low; continue cooking until chutney thickens (about 1 to 1-1/2 hours). Cover; refrigerate until serving time. |