Rhubarb-Raisin Chutney

piątek, 7 lutego 2014

Rhubarb-Raisin Chutney

Time: 30 mins

Ingredients

  • 1 1/2 cups brown sugar
  • 2/3 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons minced fresh ginger
  • 3 teaspoons lemon zest
  • 1 large cinnamon stick
  • 4 cups fresh rhubarb, cut into about 1/2-inch pieces
  • 1 1/2 cups dark raisins or 1 1/2 cups currants

Directions

  • 1 In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
  • 2 Reduce heat to low; simmer for 5 minutes.
  • 3 Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
  • 4 Season with salt and pepper.
  • 5 Serve warm or cover and refrigerate.
  • 6 Rewarm slightly before using.

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