Blackberry-Rhubarb Chutney

• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 4 cups fresh blackberries
• 2 cups thinly sliced frozen rhubarb, thawed
• 2 cups thinly sliced celery
• 1 cup chopped red onion
• 3/4 cup dry red wine
• 1/4 cup red wine vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 garlic cloves, minced

1. Combine all the ingredients in a large saucepan, and bring to a boil. Reduce the heat, and simmer, uncovered, for 1 hour or until thick, stirring frequently. Cool, and pour into airtight containers.
2. Note: Refrigerate Blackberry-Rhubarb Chutney in airtight containers up to two months.

sugar, brown sugar, fresh blackberries, frozen rhubarb, celery, red onion, red wine, red wine vinegar, ground ginger, ground cinnamon, ground cloves, salt, garlic

Taken from www.myrecipes.com/recipe/blackberry-rhubarb-chutney (may not work)