Blackberry Rhubarb Chutney |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cooking Light August 2005 Ingredients:
1 cup granulated sugar |
1 cup packed dark brown sugar |
4 cups fresh blackberries |
2 cups thinly sliced frozen rhubarb, thawed |
2 cups thinly sliced celery |
1 cup chopped red onion |
3/4 cup dry red wine |
1/4 cup red wine vinegar |
1 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
2 garlic cloves, minced |
Directions:
1. 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.
2. Cool, and pour into airtight containers.
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