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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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