Gingered Rhubarb Chutney

Cooking Light describes this as a sharp, spicy chutney with a punch of sour-fruitiness to complement duck, lamb, pork, or any rich meat. I'm not a big fan of rhubarb myself but my hubby LOVES it, and I'll be making him this sauce this spring when my sweet SIL gives me my yearly share of stalks! This will be great on crackers and cream cheese. If you like a milder chutney, remove the seed from the jalapeno.

• Ready In: 45 mins
• Serves: 16
• Yields: 2 cups

Ingredients

• 1  cup  packed brown sugar
• 3  cups  finely chopped rhubarb (about 1 pound)
• 1  cup  finely chopped onion
• 1⁄2 cup cider vinegar
• 1⁄4 cup  balsamic vinegar
• 1⁄4 cup dried currant
• 1  tablespoon  minced peeled fresh ginger
• 1  teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground cardamom (optional)
• 1⁄2  jalapeno pepper, minced (we will use way more)

Directions

1. Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
2. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
3. Will keep well in refigerator for weeks, or freeze remainder.