Tuesday, May 29, 2012

Gingered Rhubarb Chutney

Sweet and tart, this sharp, spicy-sweet gingered rhubarb chutney is good with poultry, rabbit, duck, lamb, and pork—rich meats complemented by the punch of a sour, fruity condiment. This recipe was inspired by Liz Gray.

2 Tbsp olive oil
1 medium onion, finely chopped
1 Lb rhubarb, cut into 1/2-inch pieces
1/2 C. dried cranberries
1/2 C. maple syrup or honey
2 Tbsp fresh ginger, peeled and sliced thin
1 cinnamon stick
1 Tbsp pear infused or sherry vinegar

  • In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes.
  • Add rhubarb, cranberries, sugar, maple syrup, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.
  • Remove cinnamon stick and stir in vinegar.
  • Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

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