Rhubarb-Cherry Chutney

• 7 cups chopped fresh or frozen rhubarb (about 2 pounds)
• 2 cups packed brown sugar
• 2 cups fresh or frozen pitted tart cherries, chopped
• 1 large tart apple, peeled and chopped
• 1 cup red wine vinegar
• 1 medium red onion, chopped
• 1 celery rib, chopped
• 1 tablespoon finely chopped crystallized ginger
• 3 garlic cloves, minced
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves

1. In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened.
2. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

frozen rhubarb, brown sugar, cherries, apple, red wine vinegar, red onion, celery, ginger, garlic, ground cinnamon, ground coriander, ground cloves

Taken from www.tasteofhome.com/recipes/rhubarb-cherry-chutney/ (may not work)