Savory Rhubarb-Apple Chutney
Ingredients
1¾ lb. fresh rhubarb, washed well, leaves and ends trimmed, cut into ½-inch pieces (about 6¹/³ cups), divided
1¼ lb. (3 to 4) Granny Smith apples, cored and coarsely diced
1 cup golden raisins
1 cup dried currants
1 cup diced yellow onion
1¼ cups cider vinegar
½ cup apple juice or cider
¾ cup firmly packed golden brown sugar
¼ cup granulated sugar
1 Tbsp. finely minced garlic (2 to 3 cloves)
2 tsp. peeled and finely grated fresh ginger
1½ tsp. finely minced orange zest (about ½ orange)
2 tsp. kosher salt
1 tsp. ground allspice
¾ tsp. ground cayenne pepper
½ tsp. ground cloves
Preparation
• Toss ¾ pound of the rhubarb pieces with the apples, raisins, currants and onion in a large bowl. Seal the remaining pound of rhubarb in a plastic bag and store in the refrigerator until ready to use.
• In another bowl, combine the remaining ingredients. Whisk them together well and then pour over the rhubarb mixture. Stir to evenly coat. Cover the bowl with plastic wrap and let the mixture marinate at least 8 hours in the refrigerator.
• Drain the rhubarb mixture and reserve half of the marinade; discard the rest. Transfer the rhubarb mixture and reserved marinade to a large (4- to 5-quart) stainless steel or nonreactive pot and bring it to a boil over medium-high heat. Reduce the heat to medium. Cook uncovered, stirring regularly, until the rhubarb pieces have reduced to a thick sauce, about 25 minutes.
• Add the reserved pound of rhubarb and continue to cook until those pieces are soft but still hold their shape, another 7 to 10 minutes.
• Remove the pan from the heat and let the chutney cool completely.
• Sterilize and dry 6 8-ounce canning jars. Ladle the cooled chutney into the jars and seal tightly. Store in the refrigerator up to 1 month or in the freezer for 2 to 3 months.
