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Strawberry Rhubarb Chutney

Sweet and tangy, this is wonderful with cheese and Jones wines.

10 servings

 

2 Tbsp olive oil

1/2 cup red onion, diced

1 tsp cinnamon

1 tsp allspice

8 cups strawberries frozen or fresh

4 cups fresh strawberries

4 cups (about 4 stalks) rhubarb

3/4 cups sugar

1 cups golden raisins

1 Tbsp apple cider vinegar

1 Tbsp honey (optional)

 

In a medium sauce pan, heat olive oil over medium-low heat.

Add onion and sauté until tender.

Add cinnamon, allspice, rhubarb and 8 cups of strawberries.

Stir and cook 15 minutes and let simmer down, mashing with a potato masher until the liquid from the strawberries has been reduced and the mixture is thick and almost syrupy.

Once chutney is soft and fruit is broken down, add in apple cider vinegar and let reduce 1­2 minutes. Add the raisins and 4 cups fresh diced strawberries. Taste and add honey if using.

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912