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US Customary
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Rhubarb and Sour Cherry Grilling Sauce
Yield: 5 x quarter-litre ( ½ US pint / 250 ml) jars
Course
Condiments
Cuisine
American
Keyword
Cherries, Rhubarb
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
30
minutes
minutes
Servings
5
x quarter-litre ( ½ US pint / 250 ml) jars
Calories
19
kcal
Ingredients
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 / 1 to 1.5 lbs)
100
g
hot pepper
(after being stemmed, seeded and finely chopped. About ⅔ cup / 3 oz)
100
g
onion
(finely chopped. 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
(1 ⅓ cups normal pack / 8 oz) OR 1 ½ teaspoons liquid stevia
4
teaspoons
ginger
(fresh-grated)
1 ½
teaspoons
lemon zest
Metric
-
US Customary
Instructions
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 (½ US pint) jars.
Leave 2 cm (½ 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.
Nutrition
Serving:
2
g
|
Calories:
19
kcal
|
Carbohydrates:
4.4
g
|
Protein:
0.4
g
|
Fat:
0.1
g
|
Sodium:
3
mg
|
Fiber:
1
g
|
Sugar:
0.3
g