Monday, June 21, 2010

Rhubarb Chutney Recipe

Yield 1 Quart

1/2c maple syrup
1/4c molasses
1/3c cider vinegar
2T water
1T ginger, peeled and minced
4ea garlic cloves, peeled and chopped
1 1/2t lemon zest
1ea cinnamon stick
2c chopped 1/2-inch pieces fresh rhubarb
1/2 c dried currants
1/2bu thyme, picked and chopped
to taste salt

Bring first 7 ingredients to boil over high heat. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants-bring to boil. reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt.

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