I’m a culinary dietitian passionate about whole foods, local eating and gardening. Draw on my 25 years experience to help you meet your goals. Learn simple, fun and delicious healthy eating! I can help you improve your health, lose weight or stay healthy as a vegetarian. I also specialize in medical nutrition therapy as a delicious approach to manage diabetes, high blood pressure, heart and celiac diseases and food allergies.
I have always loved cranberries and rhubarb. I love how they are sour and bitter at the same time - especially if you don't overdo it with the sweetener. Here I have paired them up in this creative chutney that has a multitude of uses. Canned or jellied cranberries will do in a pinch but they are too sweet and far from the real thing. If you don't make fresh cranberries for your special dinners you really should give this version a whirl. Fast and easy to do. My method is to make a double batch so we can eat half and put the other half in a clean, sterilized jar that will seal and be ready in the fridge or cupboard for another occasion. Cook once, eat twice.
- serve with cheese and biscuits/crackers. Old white cheddar comes to mind
- spread over a round of brie or camembert and melt in oven. Serve with a crusty baguette
- stuff into crepes with brie cheese and melt
- use as a condiment with roast pork or poultry
- mix with cream cheese for a tasty spread....
4 cups (1 liter) rhubarb, diced (fresh or frozen)
2 cups (500 ml) cranberries, fresh or frozen
1 cup (250 ml) onion, red, diced
1/2 cup (125 ml) dark brown sugar or honey
1/4 cup (60 ml) red wine vinegar
2 Tbsp (30 ml) ginger, grated
2 tsp (10 ml) garam masala*
1/2 tsp (2.5 ml) red pepper flakes or cayenne powder
1/2 tsp (2.5 ml) cinnamon, ground
Note: If you don't have rhubarb you can substitute tart apple
* garmam masala is an Indian spice blend of black pepper, cardamom, coriander, cloves, cumin and nutmeg. If you don't live near an Indian market you can usually buy it at the bulk food store.
1. Combine all ingredients in a saucepan. I used my garden frozen rhubarb. I bought organic Stanbush cranberries as I didn't make it to any of our local bogs this fall. Cover and cook on medium high heat, stirring occasionally, for 15 minutes or until fruit softens, cranberries "pop" and sauce begins to thicken. You can make the chutney in a glass bowl in the microwave or on top of the stove.
2. Spoon into warm, sterilized jars while it is still very hot (right away) and seal immediately. Canning companies recommend that chutneys be processed for 20 minutes in a boiling water bath to ensure food safety. Refrigerate after opening and use within 2-3 months.
As you can see below this is a small batch recipe making only 2 pint (500 ml) jars.
NUTRITION FACTS (per 2 Tbsp/30 ml serving): 20 calories, 0 g fat, 0 mg sodium, 5 g carbohydrate, 1 g fibre, 4 g sugar, 0 g protein. %Daily Values are 4% vitamin C, 2% calcium and 2% iron.