Rhubarb Chutney

Ingredients:

• 1/2 cup brown sugar
• 1 medium red onion, finely chopped
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 cup apple cider vinegar
• 1/2 cup raisins
• 4 cups rhubarb, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon

Instructions:

1. Prepare your ingredients by chopping the rhubarb into small, bite-sized pieces and finely dicing the red onion.
2. In a large saucepan, combine the chopped rhubarb, finely chopped red onion, raisins, brown sugar, apple cider vinegar, ground ginger, ground cinnamon, ground cloves, ground allspice, and salt. Make sure all the components are well mixed together.
3. Place the saucepan over medium-high heat and bring the mixture to a boil. Keep a close eye on it; you want those beautiful flavors to start melding together!
4. Once it reaches a boil, reduce the heat to medium-low and let it simmer. Stir occasionally to prevent any sticking on the bottom of the pan.
5. Continue simmering for about 30 to 40 minutes, or until the rhubarb has softened and the mixture has thickened up nicely to a chutney consistency.
6. When the chutney is ready, remove the saucepan from the heat. Allow it to cool slightly before transferring it to sterilized jars. Seal the jars tightly and store them in the refrigerator for up to two weeks.