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Rhubarb & Dried-Cherry Chutney Recipe

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This recipe for Rhubarb & Dried-Cherry Chutney, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, April 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup medium-diced fresh rhubarb
1/2 cup small-diced onion
1/4 cup coarsely chopped dried cherries
1/4 cup granulated sugar
1/4 cup sherry vinegar
1 tablespoon honey
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt

Directions:
Directions:
Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are mostly translucent and the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.

Number Of Servings:
Number Of Servings:
1 cup
Personal Notes:
Personal Notes:
Note: This is a lovely condiment for grilled pork loin or roasted chicken.

I got this recipe from www.finecooking.com

 

 

 

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