RHUBARB DRIED CHERRY CHUTNEY

MAKES: about 6 cups

INGREDIENTS:

• 2 pounds rhubarb, trimmed and cut into ½-inch pieces
• 2 cups coarsely chopped onions
• 1½ cups sun-dried tart cherries
• 1½ cups sugar
• 4 garlic cloves, minced
• 1 tablespoon salt
• 2 teaspoons brown mustard seeds
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander
• ½ jalapeño chile, stemmed, seeded, and minced
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 teaspoons finely grated orange zest
• 2 cups cider vinegar
• ¼ cup Lyle’s Golden Syrup

INSTRUCTIONS:

1.  Combine all the ingredients in a large heavy saucepan. Bring to a boil, reduce the heat to medium-low, partially cover the pan, and simmer, stirring occasionally, until the chutney has the consistency of thick applesauce, about 25 minutes. It should lightly mound on the spoon.
2.  Put the chutney into storage jars and refrigerate for at least 2 days before using. (The chutney will keep, refrigerated, for about a month.)

COOK’S NOTES:

1. Lyle’s Golden Syrup comes from England and has a mild molasses flavor. You can substitute Steen’s Pure Cane Syrup or dark corn syrup or a mixture of 3 tablespoons honey plus 1 tablespoon unsulfured molasses.
2. Serve this chutney with grilled or baked pork chops, ribs, or roasts, or even your
   Thanksgiving turkey.