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Rhubarb and Cherry Chutney
Rhubarb and Cherry Chutney
Sweets

Rhubarb and Cherry Chutney

5
10 mins
15 mins
Easy
4

This sweet and sour chutney is the perfect accompaniment to roast pork, smoked ham or poultry. Keep chutney unopened in a cool dark place for up to 6 months or opened in the fridge for up to 6 weeks.

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  • Ingredients
  • Method

Ingredients

  • 1½ cups Chelsea Jam Setting Sugar
  • ½ cup red wine vinegar
  • 2 cinnamon sticks
  • 5cm piece fresh ginger, finely grated
  • 1½ tsps grated orange peel
  • ½ tsp ground cardamom
  • 450g rhubarb, cut into 2cm lengths
  • 1 cup dried currants
  • 300g frozen cherries, thawed well drained
  • 1 leek, washed and chopped

Chelsea Products in Recipe

Jam Setting Sugar

Jam Setting Sugar

Make jam in minutes!...
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Method

Combine sugar, red wine vinegar, cinnamon, ginger, orange peel and cardamom in a large heavy based saucepan and cook over a medium heat until sugar dissolves.
Add rhubarb, currants, cherries and leek; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 mins. Discard cinnamon sticks.
Ladle hot chutney into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.Makes approx. 4 cups.
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