Rhubarb Blackberry Chutney

By á-47

Great as a condiment to roasts and sautes.
Stir a couple of tablespoons into any cooked rice.
Spice up homemade chicken salad.

Ingredients

• 4 cups fresh blackberries
• 2 cups thinly sliced frozen rhubarb, thawed
• 2 cups thinly sliced celery
• 1 cup chopped red onion
• 1 cup sugar
• 1 cup packed brown sugar
• 3/4 cup dry red wine
• 1/4 cup red wine vinegar
• 1 tea. ground ginger
• 1/2 tea. cinnamon
• 1/4 tea. ground cloves
• 1/4 tea. salt
• 2 garlic cloves, minced

Preparation

Step 1

Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 1 hour or until thick, stirring frequently.

Cool and pour into airtight containers.

Yield: 4 1/2 cups.

Refrigerate up to two months.