When I ran a B&B, this was my most requested recipe!
1 kg rhubarb
1 kg demerara sugar
500ml red wine vinegar
500g onions red if poss.
1 med. cooking apple
150g sultanas
75g dried cherries or cranberries
2 long red chillies, deseeded
2 cloves garlic
30g minced fresh ginger
1 tablespoon ground ginger
1 “ paprika
1 “ salt
Roughly chop the rhubarb, onions & apple, by hand or in the food processor. Finely chop or crush the garlic, chillies and ginger.
Tip all the ingredients into your preserving pan, bring to the boil then turn down to a glugging simmer for about 45 mins after which everything should be a lumpy pulp. Liquidise in small batches ‘til smooth and pour into hot sterilised jars or bottles. Seal and store as usual
Yield approx. 2.5 litres
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