Red Wine Cranberry Rhubarb Chutney

This has to be one of the best things I've ever tasted. Last summer about this time my friend Mandy brought this to Mom's Night Out and I about died from Culinary Heaven. She played with the basic recipe (which is what I have posted) to add in some extra rhubarb and a little less onion I think. But whatever way you prepare this, if you're a rhubarb lover like I am you will not be disappointed. Enjoy!



Recipe from Canada's Best Chefs by Elaine Elliot, Pub 2005

Red Wine Cranberry Rhubarb Chutney
Buffalo Moutain Lodge, Banff, AB

Noted for their award-winning Candian Rocky Mountaiun cuisine, the
chefs at this cozy retreat serve this chutney with all of their
poultry dishes.

1 1/4 cups (300 mL) granulated sugar
2/3 cup (150 mL) orange juice
1 tsp (5 mL) orange zest
1 cup (250 mL) red wine
2 cups (500 mL) cranberries
2 1/4 cups (550 mL) rhubarb
2-inch (5 cm) cinnamon stick
1 tsp (5 mL) black pepper
1 tsp (5 mL) grated fresh ginger

Simmer all ingredients in a saucepan over medium heat until
cranberries burst and mixture thickens. Remove cinnamon stick. Cover
and refrigerate for use within 7 days, or process in a water bath
for longer storage.

Yields 4 cups.

UPDATED 8/23/09

I finally was able to try this recipe and I really needed to play with it. Here is what I did...and it turned out really, really good! Enjoy!

Hippy’s Cranberry Rhubarb Chutney

2 cups granulated sugar
2/3 cup apple or white grape juice
1 cup red wine
2 cups cranberries (frozen of fresh is fine…it makes no difference)
3 cups rhubarb, diced small
½ cup chopped onion
2 tsp grated fresh ginger
Zest of 1 lemon or 3 drops lemon essential oil
2-inch cinnamon stick or 1 tsp ground cinnamon
10 black peppercorns or 1 tsp black pepper
10 cardamom pods
10 clove buds or 4 drops clove essential oil


1. Place all the ground and/or whole spices except for cinnamon stick in a tea ball or wrap in a piece of cheese cloth tied with string. This will make it easier to get the inedible pieces out later.

2. Grate ginger and place in medium sized sauce pan.

3. Add sugar, juice, wine, cranberries, rhubarb & spices to a pan. If you are using the Essential Oils instead of the clove and lemon do not add those now. You will add those at the end.

4. Over medium heat bring to a boil and let simmer until the cranberries burst and the mixture starts to thicken. This took me around 35 minutes and I should have gone a bit longer.

5. Remove spices and discard. If you are using the Essential Oils instead of the lemon zest and cloves stir those in now.

5. Allow chutney to cool for a few minutes and then place into jars. Will last for a week or so in the fridge or it can be water bath processed for longer storage.

Makes 5 cups

*Amazing served over grilled salmon, pork or chicken. Also great poured over cream or goat cheese and served with crackers.