Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, spiced rhubarb chutney. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spiced Rhubarb Chutney is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Spiced Rhubarb Chutney is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have spiced rhubarb chutney using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Spiced Rhubarb Chutney:
- Make ready 3/4 cup sugar
- Prepare 1/3 cup cider vinegar
- Take 1 tbsp finely grated peeled fresh ginger
- Prepare 2 clove garlic chopped finely
- Make ready 1 tsp cumin
- Prepare 1/2 tsp cinnamon
- Take 1/4 tsp allspice
- Take 1/4 tsp crushed red pepper flakes
- Make ready 1/2 cup diced red onion
- Make ready 1/4 cup red wine
- Take 1/3 cup orange juice
- Make ready 1/3 cup dried cranberries (I used cranraisins)
- Prepare 1 packages (16 oz)sliced rhubarb (I used frozen)
Steps to make Spiced Rhubarb Chutney:
- In a large skillet mix sugar, vinegar, spices, garlic, ginger and onions.
- Stir over low heat until the sugar dissolves. Add rhubarb, cranberries, orange juice and wine.
- Increase the heat to medium high heat and cook until the rhubarb is tender and the sauce thickens just a bit about 10 minutes.
- A great party idea for crackers served with brie cheese (or other cheese of your liking) Also is a good sauce to serve with chicken or over pork.
So that is going to wrap it up for this special food spiced rhubarb chutney recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!