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Prep Time: 0 min
Cook Time: 0 min

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Ingredients

For 4 Servings

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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 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
2 garlic cloves, minced

Directions

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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. Cool, and pour into airtight containers.
2 Note: Refrigerate Blackberry-Rhubarb Chutney in airtight containers up to two months.

Directions

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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. Cool, and pour into airtight containers.

2. Note: Refrigerate Blackberry-Rhubarb Chutney in airtight containers up to two months.

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