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This versatile sweet-tart condiment can go many ways. As originally created with a touch of cider vinegar, it is a savory complement to grilled or roasted pork, ham, or roast chicken.
Before You Start
Apples in this chutney should hold their shape and can be fairly sweet, as the rhubarb more than delivers on the tart quotient. Try Braeburn, Empire, Fuji, Northern Spy, Paula Red, or Winesap. When rhubarb starts popping up in May in Vermont, even long-keeping local apples are pretty much done. Rhubarb, however, will produce all season long if you keep cutting it and the weather doesn't turn scorching. In fact, the thicker later-season stalks work especially well in this recipe. Frozen rhubarb will also work fine; you just may need to simmer the chutney a little longer. If you can't find rhubarb, use a total of one cup of dried sweetened tart cherries instead.
Makes: about 2 1/2 cups chutney


• 1/2 cup apple cider or natural apple juice
• 1/2 cup pure maple syrup. Grade B for strongest flavor
• 2 tablespoons cider vinegar
• 1 sprig fresh rosemary
• 2 medium apples, peeled, cored, and cut into 1/2-inch cubes
• 1/2 pound fresh or frozen rhubarb sliced 1/2 inch thick (about 2 cups)
• 1/2 cup dried sweetened tart cherries

In a medium saucepan set over medium-high heat, combine the cider, maple syrup, cider vinegar, and rosemary. Bring to a simmer and cook for 5 minutes.

2. Carefully remove the rosemary sprig and discard. Stir in the apple, rhubarb, and cherries. Simmer for another 5—7 minutes until the fruit is just tender but not mushy. Cool and store in a clean jar in the refrigerator for up to two weeks.


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