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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 15 |
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A batch of this recipe has many uses. It is delicious served with cream cheese and crackers, as a glaze for barbecued pork or poultry and as a condiment with any pork or poultry dish. Feel free to halve the recipe to makes it more manageable. Ingredients:
10 cups fresh rhubarb, coarsely chopped or 10 cups frozen rhubarb |
2 cups chopped onions |
2 cups cider vinegar |
1 1/2 cups granulated sugar |
1 1/2 cups packed brown sugar |
1 cup raisins |
1 cup currants |
1/2 cup chopped crystallized ginger |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon curry powder |
Directions:
1. In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
2. Remove from heat and allow to cool to room temperature. Makes about 8 cups.
3. TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
4. To serve: Thaw in refrigerator overnight.
5. The Best Freezer Cookbook.
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