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.

Ingredients:
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

Directions:

• 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.