Ingredients
- 1 cup diced rhubarb (fresh, medium-diced)
- 1 red onion (medium onion, finely chopped)
- 1/4 cup dried cranberries (coarsely chopped)
- 50 grams granulated sugar
- 4 tablespoons sherry vinegar
- 1 tablespoon honey
- Grated lemon zest (from 1 whole lemon)
- 1/4 teaspoon salt
How to Make
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Step 1: Combine all of the ingredients in a small saucepan & bring to the boil over medium-high heat; cover and simmer over medium to medium-low heat until the onions are mostly translucent and the juices are beginning to thicken (this will take about 5 minutes).
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Step 2: Uncover chutney and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let chutney cool completely in the saucepan before storing in an airtight container .... then store in the refrigerator for up to two weeks.
We hope you enjoy this recipe!
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