Sunday, June 20, 2010

Rhubarb Victoria Sauce

This is really a nice way to use up a glut of rhubarb. We tried a bit on some crackers, and it was difficult to resist, "Just another dab". I imagine it would be good basted on poultry, or pork as it cooks.

From the Ball Blue Book
(makes about 4 pints -I got 3)

You Will Need:

2 quarts chopped rhubarb
1 1/2 cups chopped raisins
1/2 cup chopped onion
3 1/2 cups brown sugar
1/2 cup vinegar (it didn't specify, but I used cider)
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon salt

Combine rhubarb, raisins, onion, sugar, and vinegar in a large, non-reactive stock pot. Simmer, string frequently until thick. Add spices and salt, and cook five minutes longer.

Pour into sterilised, hot jars and leave 1/4 inch headspace. Remove air bubbles, wipe threads with a damp cloth and place a heated lid on. Adjust band, and return to canner. Process 15 minutes in a boiling water canner, with a five minute cool down uncovered in the turned-off canner. Be sure to adjust times for altitude.

Let jars stand undisturbed for 12-24 hours before checking seals.

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