Rhubarb-Raisin Chutney

• 1 1/2 cups brown sugar
• 2/3 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons minced fresh ginger
• 3 teaspoons lemon zest
• 1 large cinnamon stick
• 4 cups fresh rhubarb, cut into about 1/2-inch pieces
• 1 1/2 cups dark raisins or 1 1/2 cups currants

1. In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
2. Reduce heat to low; simmer for 5 minutes.
3. Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
4. Season with salt and pepper.
5. Serve warm or cover and refrigerate.
6. Rewarm slightly before using.

brown sugar, apple cider vinegar, water, fresh ginger, lemon zest, cinnamon stick, fresh rhubarb, dark raisins

Taken from www.food.com/recipe/rhubarb-raisin-chutney-143554 (may not work)