Tangy Rhubarb Chutney

By á-3961

Ingredients

• 2 1/2 sb. rhubarb (1.125 kg.)
• 2 large navel oranges
• 8 cups rhubarb pieces (1")
• 2 medium onions, chopped
• 5 1/3 c. firmly packed light brown sugar
• 2 c. golden raisins
• 4 c. cider vinegar
• 1 Tb. yellow mustard seeds
• 12 whole allspice
• 12 black peppercorns

Preparation

Step 1

Grate zest from both oranges, set aside. Halve and then section both oranges as you would a grapefruit, removing from whit membranes and letting sections and any juice drop into large bow. Remove sections from bowl and chop coarsely; return to bowl Squeeze any remaining juice out of the orange halves into bowl with chopped orange sections. In large heavy nonreactive pot, combine rhubarb, oranges and their juice, onions, sugar, raisins and vinegar. Tie mustard seeds, allspice and peppercorns in cheesecloth bag and add to pot. Bring to a boil over medium heat., stirring constantly until sugar is dissolved. Reduce heat to medium-low and simmer uncovered, for about 1 1/2 hours, or until thickened, stirring frequently. Remove spice bag and discard. Ladle chutney into hot clean 1 cu. jars, leaving 1/2 inch headspace. Seal according to instructions and process in boiling water bath for 10 minutes. Makes 9 c.