Blackberry-Rhubarb Chutney

Blackberry-Rhubarb Chutney
Photo by Jan Smith

Ingredients

  • ¼ teaspoon salt
  • 1 cup packed dark brown sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ cup red wine vinegar
  • ½ teaspoon ground cinnamon
  • ¾ cup dry red wine
  • + 11 more ingredients
    • 2 garlic cloves, minced
    • 1 cup chopped red onion
    • 1 cup packed dark brown sugar
    • 4 cups fresh blackberries
    • 1 cup granulated sugar
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground cloves
    • 2 cups thinly sliced frozen rhubarb, thawed
    • 2 garlic cloves, minced
    • 2 cups thinly sliced celery
    • ¾ cup dry red wine

Combine all the ingredients in a large saucepan, and bring to a boil. Reduce the heat, and simmer, uncovered, for 1 hour or until thick, stirring frequently. Cool, and pour into airtight containers. Note: Refrigerate Blackberry-Rhubarb Chutney in airtight containers up to two months.

View full recipe at My Recipes

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