Donna's Rhubarb Cranberry Chutney

Published On: May 23 2005 08:04:03 AM CDT   Updated On: May 23 2005 08:08:49 AM CDT

This is a wonderful combination of flavors. It is a combination of just a touch of tart flavor with a touch or sweetness.

1 tablespoon butter or margarine

1/2 cup chopped onion

4 cups diced rhubarb

2/3 cup dried cranberries

1/3 cup golden raisins

3/4 cup Splenda or sugar

1/3 cup cider vinegar

1/4 teaspoon ginger

1/4 teaspoon cumin

1/8 teaspoon allspice

1/4 teaspoon crushed red pepper

In a medium saucepan, heat butter. Add onions and cook over medium heat until translucent. Add all remaining ingredients. Cover pan and bring to a boil. Uncover pan and cook 10 - 15 minutes, stirring occasionally, until rhubarb is tender and sauce is reduced to desired consistency.

Serve with pork or chicken.

Serves 8

Nutritional Information per serving:

Calories 90

Fat, gm. 1

Protein, gm. 1

Carbs, gm. 19

Cholesterol, mg. 0

Fiber, gm. 1.8

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