Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This chutney is delicious on a ham sandwich. This chutney freezes well.

Recipe Summary test

prep:
10 mins
cook:
11 mins
total:
21 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.

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  • Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

Nutrition Facts

84 calories; protein 0.5g; carbohydrates 16.1g; fat 2.3g; sodium 36.9mg. Full Nutrition
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2019
Delicious especially when using fresh ginger. This was a hit at Thanksgiving! Read More