Saturday, December 12, 2009

Cranberry Rhubarb Chutney

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.

Yours in good taste,
© Nancy Guppy, RD, MHSc


Ashley said...

Yummy. Definitely would be great in a crepe with brie!

gumboot goddess said...

Oh Yumm! thank you for posting this - I am definitely going to make this as soon as my rhubarb grows again :-) p.s. wishing you a wonderful New Year

Nancy Guppy, MHSc, RD said...

I made this again with students at a cooking workshop yesterday. The 1/2 cup dark brown organic sugar yields a tart mix but I tend to not like things too sweet. You can increase sugar if you like or add more sugar when you use it... depending on the use. Melted honey or even maple syrup mixes in easily at serving time. Just a thought! Happy Cooking!

Anonymous said...

Hi Nancy!

I'm looking for a cranberry rhubarb chutney for canning, and google led me here. I notice you're not processing the jars in a water bath or steam canner. That doesn't seem like it follows USDA canning guidelines. Maybe you know something I don't! :-)

Nancy Guppy said...

Your point is well taken. This post was an older one and at the time I was not processing in a water bath for the 20 minutes recommended. It is a small batch recipe that makes only 2 jars so I have one open in the fridge while using it. The other one I stored sealed in the fridge too until we use it which is usually within a few months. But for sure your comment is correct. I'll update the post. Thank you!