Rhubarb Cranberry Honey Chutney
Serve this rosy pink spiced sweet and sour chutney as a relish/condiment with curries, as appetizers with cheese, as an amazingly flavorful sandwich spread!
Servings: 4 cups.
Calories: 332kcal
Ingredients
- ¾ cup honey
- ½ cup red wine vinegar
- 1 tablespoon balsamic vinegar, optional
- 2 cinnamon sticks
- 1 ½ tablespoons grated fresh ginger
- 1 ½ teaspoons orange or grapefruit zest
- ½ teaspoon ground cardamom, or seeds of 3 cardamom pods, crushed
- ¼ teaspoon red pepper flakes
- ¾ cup dried cranberries
- ¼ cup chopped red onions
- 4 ½ cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
Instructions
- Stir the honey, vinegar, cinnamon, ginger, citrus zest, cardamom, and red pepper flakes in a saucepan over medium heat until the mixture boils.
- Add cranberries and red onions; bring to boil. Stir in rhubarb. Resist the urge to add any extra liquid--in a few minutes the rhubarb will release it's juice. Reduce heat to low and simmer until rhubarb is tender but not falling apart, about 4 minutes.
- Cool to room temperature. Discard cinnamon.
- Serve warm, or cover and refrigerate chutney until cold. It will keep about 2 weeks refrigerated. OR--can your chutney to enjoy later or give as gifts!
Notes
Refrigerated homemade chutney lasts about 2 weeks.
Nutrition
Calories: 332kcal | Carbohydrates: 86g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 528mg | Fiber: 6g | Sugar: 70g | Vitamin A: 177IU | Vitamin C: 13mg | Calcium: 166mg | Iron: 1mg