Rhubarb and Sour Cherry Grilling Sauce is a sauce to brush on meats or veg before grilling.
It has old-fashioned, lip-smacking flavours that really epitomize one of the reasons you home can: you just can’t buy this wonderful variety anymore.
You may find yourself having to use either frozen rhubarb or frozen cherries, as their peak seasons don’t always necessarily overlap.
We present two versions: the regular version, and a no-added sugar version with half the calories.
Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz)
Processing method: Either water-bath or steam canning
Yield: 5 x quarter-litre (1/2 US pint / 250 ml) jars
Headspace: 2 cm (1/2 inch)
Processing time: 10 minutes
Yield: 5 x quarter-litre ( ½ US pint) jars
Serving size: 2 tbsp
Fat: .1 g
- 500 g rhubarb (about 4 cups, after being chopped into ½ inch pieces. About 1 lb / 6 stalks)
- 500 g sour cherries, after being stemmed, pitted and finely chopped (about 2 cups. About 1 to 1.5 lbs)
- 100 g hot pepper, after being stemmed, seeded and finely chopped (about ⅔ cup / 3 oz)
- 100 g finely chopped onion (about ½ cup - ½ medium onion / 3 oz)
- 250 ml red wine vinegar, 5% acidity or higher (1 cup / 8 oz)
- 200 g brown sugar (1⅓ cups normal pack / 8 oz) OR 1½ teaspoons liquid stevia
- 4 teaspoons fresh-grated ginger
- 1½ teaspoons lemon zest
- Mix together all ingredients except ginger and lemon zest. Simmer until rhubarb breaks down completely -- about 20 to 30 minutes.
- Add ginger and lemon zest. Simmer 5 minutes further.
- Spoon into quarter-litre (1/2 US pint) jars.
- Leave 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
- Instead of fresh sour cherries, you could just use frozen. If you do, chop them while still frozen. You can just toss them into a food processor to do that. You can also use sour from a tub.
- Instead of sour cherries, you can use sweet. Omit half the sweetener, and add a tablespoon or so of bottled lemon juice to put some sour back in.
- For the pepper, Ball suggests serrano chile peppers (about 6 to 8 long ones). If the people you feed aren’t the world’s biggest fans of super hot, you’ll want to dial the amount or strength of the chile in this recipe way back: you can cut back the quantity of chile in the recipe, or use the same amount of red Bell pepper, or omit it completely, and not impact the safety.
- Do not increase the amounts of onion or pepper.
- Instead of 1 1/2 teaspoon lemon zest, you could use 1 teaspoon bottled lemon juice. Or try orange zest.
- You can save yourself a bit of time and use ginger from a tube.
- A few drops of liquid smoke would provide an extra layer of complexity to the recipe.
- Do not cut back the vinegar in this recipe, it helps provide safety.
- You could also do the smaller, sampler size jars (125 ml / 1/2 cup / 4 oz) sizes. Same processing time as for the quarter-litre / 1 cup size jars.
Hot Rhubarb Grilling Sauce. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 128.
Per 2 tablespoons / 30 ml
- 38 calories, 5 mg sodium
Per 2 tablespoons / 30 ml
- 19 calories, 3 mg sodium
- Weight Watchers PointsPlus®: 2 tablespoons: 0 points; 3 to 6 tablespoons: 1 point
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.