Rhubarb Cran-Apple Preserve
This is sweet like a jam but can easily be used like a chutney on turkey or brie. The original recipe calls for :
- 4 cups or 3 apples, peeled, cored and finely diced
- 3 cups brown sugar, not packed
- 2 cups rhubarb, finely sliced
- ½ reserved rhubarb water (see note below)
- 1 lemon: zest and juice
- 2c cranberries (frozen)
- 1 tsp cinnamon
- ½ tsp nutmeg
Soak apple pieces in lemon water to prevent browning. I used Granny Smith & Gold Delicious.
Pour boiling water over the raw rhubarb and let stand 5 minutes. This will pull out the tart taste so you don’t need to add extra sugar. Drain (reserving the water) and return to a separate pot, with about ½ cup of reserved water (to cover the bottom of the pan) to prevent sticking.
In large non-reactive pot, combine apples, sugar, rhubarb, lemon. Bring to a boil then reduce heat and boil gently for 15 minutes. Add cranberries and spices. Boil another 10-15 minutes, stirring frequently to prevent sticking.
Heat cleaned jars and rings. Ladle in hot chutney leaving ½” headspace. Remove any air bubbles, wipe the rims and assemble the lids to finger tight. Process in boiling water bath for 10 minutes. Remove the lid and let sit 5 minutes before removing jars to cool.
This is going to be excellent at Thanksgiving!
