RECIPES

Rhubarb and dried cranberry chutney

Agnes Devereaux / The Village Tea Room, Valley Table Issue 50

Ingredients
6 pounds rhubarb
3/4 cup sugar
1 1/2 cups Widmark clover honey
1 1/2 cups dried cranberries
1 1/2 cups red wine vinegar
1/4 cup red wine
2 tbs yellow mustard seeds
1 tbs diamond kosher salt
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp cayenne
1 1/2 cups finely diced red onion
2 1/2 cups celery (1/2-inch slices)
2 tbs grated orange zest
2 tbs minced jalapeno
3 tbs lime juice

Serving: 3 quarts

Method
1. Trim the rhubarb, cut into 1/2-inch pieces and place in a colander over a bowl.
2. Sprinkle with the sugar and macerate for 30 minutes.
3. In a large, heavy bottomed pot, cook the honey, cranberries, vinegar, red wine, mustard seeds, salt and spices over medium heat until syrupy.
4. Add red onion and celery and cook for 5 minutes.
5. Add rhubarb and cook 10 minutes, stirring frequently. Chutney is done when rhubarb is just done but not reduced to mush.
6. Add orange zest and jalapeno and stir to heat through.
Chutney is best served at room temperature. Store in refrigerator.