Ingredients
- 8 cups rhubarb (chopped)
- 1 1/2 cups dark cherries (pitted (or frozen))
- 1 1/2 cups apple cider vinegar
- 1 cup water
- 3 1/3 cups light brown sugar
- 1 tsp allspice
- 1/2 tsp cayenne pepper (1/4 for less kick)
Instructions
- Clean and chop rhubarb. Combine all ingredients in a sauce pot and simmer for 30-45 minutes or until rhubarb is completely soft. Puree in blender and strain through a medium-hole strainer, we use a VitaMix and no straining needed. Discard pulp. Place puree in a sauce pot and simmer until dime size bubbles appear. Cool.
Nutrition
Serving: 1qt | Calories: 3127kcal | Carbohydrates: 782g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 279mg | Potassium: 4267mg | Fiber: 20g | Sugar: 732g | Vitamin A: 2744IU | Vitamin C: 90mg | Calcium: 1511mg | Iron: 9mg
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