Wednesday, July 1, 2009

Rhubarb Currant Chutney

Mmmmmmm..... The original recipe for this recipe is way too sweet for my taste, but very correctly paired with pork tenderloin, so I served this to guests with Lopez pork chops and a side of butter braised broccoli.

Adapted from Bon Appetit and brought to my attention by my friend Stacey Slate

1/3 cup (packed) dark brown sugar
1/3 cup apple cider vinegar

2 tablespoons water

1 tablespoon minced peeled fresh ginger

1 1/2 teaspoons grated lemon peel

2 cinnamon sticks (each about 2 1/2 inches long)

2 cups 1/2-inch pieces fresh rhubarb

1/2 cup dried currants

Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is has tender and then has fallen apart, 5-10 minutes. Season chutney with salt. (Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.)



Beginning to fall apart, but not there yet, and definitely still needing to thicken.

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