Rhubarb-Apple Chutney

Ingredients

• 1 tsp. whole cloves
• 1 1/2 cup of chopped onion
• 4 cups brown sugar
• 1 tsp. cinnamon
• 1/2 cup of water
• 2 Tbsp. chopped fresh ginger
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• 8 cups rhubard, cut into 1/2 inch pieces about 2 lbs
• 5 cups diced apples about 2 lbs
• 1 cup of seeded raisins
• 12 clove garlic
• 1 tsp. salt
• 1 1/2 cup white vinegar

Directions

Tie cloves in small cheesecloth bag. Put rhubard, apples, raisins, onion, garlic, brown sugar, salt, ginger, cinnamon, vinegar and water in a large heavy saucepan. Add bag of cloves and bring to boil. Turn down heat and boil gently, uncovered, until thick about 1 1/2 hours Stir often.

Remove bag of cloves. Ladle chutney into hot sterilized jars. Seal immediately.

Source: A friend, Jean

By Raymonde from North Bay, Ontario