 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 64 |
|
I remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. It complements any meat, but I find it a must with meat loaf. Ingredients:
12 cups finely chopped fresh or frozen rhubarb |
1 medium onion, chopped |
2 cups sugar |
1 cup cider vinegar |
1 teaspoon salt |
1 teaspoon ground cloves |
1 teaspoon ground allspice |
1/4 teaspoon paprika |
1 teaspoon ground cinnamon |
Directions:
1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer for about 2 hours or until mixture thickens, stirring occasionally. Pour into jars. Refrigerate or freeze in covered containers. Yield: 4 pints.
|
|