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Raspberry & Rhubarb Chutney

Source of Recipe

Chyrel's Recipes From Friends - Bev

RASPBERRY & RHUBARB CHUTNEY
This raspberry and rhubarb chutney balances well with
the tastes of roasted meats.

PREPARATION TIME: 30 minutes...COOKING TIME: 1 hour 10 minutes

12 (1/4 cup) servings

1 cup honey
1/2 cup golden raisins
1/3 cup raspberry vinegar OR white vinegar
2 cups fresh OR frozen red raspberries
2 cups fresh OR frozen sliced rhubarb
1 stalk (1/2 cup) celery, sliced
1 medium 1/2 cup) onion, chopped
1 tablespoon finely chopped fresh gingerroot OR 3/4 tsp. ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves

In 3-quart saucepan combine all ingredients. Cook over medium heat, stirring occasionally, until chutney comes to a full boil (10 to 12 minutes).

Reduce heat to low; continue cooking until chutney thickens (about 1 to 1 1/2 hours). Cover; refrigerate until serving time.

One 1/4-cup serving equals:Calories 130; Protein 1 g; Carbohydrate 34 g; Fat 0 g; Cholesterol 0 mg; Sodium 5 mg