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Rhubarb Apple Chutney

fruits, relishes/preserves

6 1/2 cups chopped rhubarb
5 1/2 cups coarsely chopped cooking apples
4 1/2 cups firmly packed brown sugar
1 teaspoon whole cloves
2 tablespoons finely grated fresh ginger root
1 clove garlic; finely chopped
1 cup raisins
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups vinegar
1/2 cup water

In large saucepan or preserving kettle, combine rhubarb, apples and sugar, let stand for 1 hour. Wrap cloves in cheesecloth and secure with string; add spice bag to fruit. Add remaining ingredients. Bring to boil and cook, uncovered, until thick, about 1-1/2 hours, stirring frequently. Remove spice bag and remove from heat. Ladle into hot sterilized jars leaving 1/8-inch head space. Seal, cool and label. Store in cool, dry, dark place.

Contributor: Canadian Living - July, 1984

Yield: 9 cups

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