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Princess G's Rhubarb Chutney

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"This chutney is delicious on a ham sandwich. This chutney freezes well."
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21 m servings 84 cals
Original recipe yields 12 servings


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  1. Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.
  2. 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

Per Serving: 84 calories; 2.3 g fat; 16.1 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 37 mg sodium. Full nutrition

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