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Rhubarb and Dried Cranberry Chutney

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3 quarts

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 tablespoons yellow mustard seeds
  • 1 tablespoon diamond kosher salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne
  • 1 1/2 cups finely diced red onion
  • 2 1/2 cups celery (1/2-inch slices)
  • 2 tablespoons grated orange zest
  • 2 tablespoons minced jalapeno
  • 3 tablespoons lime juice

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.

Hudson Valley Restaurant Week is back this April 8-21!