2004-06-17 - 1:31 p.m.

rhubarb cherry chutney

• 1 1/2 cups sugar
• 2-3 tbsp honey
• 1 cup red wine vinegar
• 3 cinnamon sticks
• 3-5 tbsp fresh minced ginger
• 1 tbsp ground cardamom
• 1/2 large sweet onion
• 2 lbs rhubarb
• 1 lb cherries
• 3 apricots

1. in a large pot, add the first six ingredients and heat until sugar melts.
   
2. mince the onion finely, and add to the pot. halve and pit the apricots, add them to the pot.
   
3. chop the rhubarb into small pieces, add to the pot. stir every once in a while.
   
4. halve and pit the cherries, add them to the pot.
   
5. simmer until the fruit has dissolved, 5-10 minutes. take care to not allow the fruit to burn to the bottom by stirring the pot occasionally. remove the cinnamon sticks. allow to cool in the pot.
   
6. put the chutney into clean glass jars. refrigerate until ready to use. makes about a quart.