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Cranberry Rhubarb Chutney


1 lb Rhubarb [or 2 md Apples; pared, chopped]
1 c Cranberries
1 tb Lemon juice
2 ts Grated fresh ginger
2 Garlic cloves; minced
2 Jalapeno peppers; seeds and veins removed [or 1/4 ts Cayenne]
1 ts Paprika
1 tb Black mustard seeds [or 1 tb Dijon mustard]
1/2 ts Cinnamon
1/8 ts Nutmeg
1 ds Ground cloves
1 c Brown sugar
1 1/2 c Vinegar; white [or cider]
1 ts Cornstarch


Chop the rhubarb into pieces 1/2 inch thick. If the stalks are wide, cut them in half lengthwise first.

Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer, stirring often, until the rhubarb is broken down and the cranberry skins have popped, about 8-10 minutes. When the cranberries pop the sauce should thicken but add a little corn starch if necessary. Store refrigerated in a glass jar.

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