Sunday, September 7, 2008

Saskatoon-Rhubarb Chutney

Saskatoons take a long time to pick but it's worth it.

4 c. (1 lb) saskatoon berries
4 c. (1 lb) rhubarb, coarsely chopped
1.5 c. golden seedless raisins
1.5 c. cider vinegar
1.5 c. packed brown sugar
1 large onion, finely chopped
2 t. dry mustard
1 t. ground coriander
3 T. grated fresh ginger
1 t. cinnamon
1/2 t. ground cloves
1/4 t. each salt, cayenne pepper and nutmeg

Combine all ingredients in a heavy saucepan and bring to a gentle boil. Simmer for 20 minutes, stirring frequently. Remove 2 cups of the chutney mixture and puree it in a food processor. Return the puree to the saucepan and continue simmering, stirring frequently until thickened, about another 20 minutes. Pour into hot jars and use water canning method. Makes five 8 oz jars.