Monday, June 8, 2009

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.


Captain Cleavage said...

Hi hippy! I don't usually comment but I looove love love your blog (it's food porn for me...and being pregnant with my first right now and suffering with amazing morning sickness I get it where I can! lol) but I have a question...prolly a stupid one...

what exactly is a rhubarb?

I always see strawberry rhubarb pies and always wonder if they are good?

Hippy said...

It's so funny that you asked this because today I posted a website devoted 100% to rhubarb. It grows like weeds here in Minnesota. Rhubarb is a vegetable/plant that has long stalks that are cut up into chunks and cooked into lots of different things but mostly reserved for desserts. If there was a God of Rhubarb I think I'd pray to him or her every day and thank them for this wonderful delight. my mind it's that good!

And thank you for checking back to the blog. I love cooking and love talking about cooking and have missed blogging while dealing with all the craziness of having a sick little one. But I'm back and I hope to do a better job of posting recipes. I may lack on pictures but I'll do better at posting recipes. I promise!

And lastly..congrats on your little one. Being a momma will change you life and bless you in ways you never can imagine. Enjoy!

Rebecca said...


Just stumbled across your blog and this looks so delicious, I really want to try it.

I was wondering though, in your post you mention your friend used less onion, but there is no onion listed in the recipe...should there be?

I'm loving all your rhubarb stuff, I adore it and am always looking for new recipes.

Hippy said...

Huh...I never noticed that. I just finally found the cranberries to make this and came back to look. I'll e-mail the author and see what they say to do and will get back to you!

Hippy said...

Well...I couldn't get ahold of the person who created the recipe so I played with it and finally got it down. The recipe will be added here and also on the 8/20/09 entry as well.

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