Cranberry-Rhubarb Chutney

(20-25 minutes, makes 1 quart)

Kevin loves both cranberries and rhubarb, so I decided to combine them, just for him. You can enjoy this chutney right away, or put it up and save it to pull out at the holidays. Festive! As with any chutney, adjust to your taste — you can make it a little sweeter, a little tangier, a little spicier.

NOTE: Rhubarb leaves are toxic and humans should never ingest them. Please resist the urge to save them for a salad.

1 red onion, chopped fine
2 T chopped ginger
1 c. apple cider vinegar
about 2 c. cranberries
1 c. chopped dates or golden raisins
1 stick cinnamon
1/2 t. crushed red pepper flakes
2 T jaggery or dark brown sugar (or more to taste)

about 1 c. chopped rhubarb stalks

1. Combine all ingredients except rhubarb in a medium pot, bring to a boil, then turn down heat and simmer 10-20 minutes, stirring occasionally, until cranberries have popped and you have a sauce-like consistency.

2. Add rhubarb (if you add it at the beginning, it’ll lose all definition) and cook an additional 5 minutes, stirring. Rhubarb should be soft and cooked through.

Serve room temperature; chutney is a fabulous sandwich spread. Will keep for two weeks in the fridge, or may be canned for long-term storage.

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