Zutaten für Rhubarb Victoria Sauce
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Zubereitung von Rhubarb Victoria Sauce
- Wash and chop 4 cups of rhubarb into 1/2-inch pieces.
- Finely chop 1/2 small red onion.
- In a large saucepan, combine the chopped rhubarb, red onion, 1/2 cup raisins, 1 1/2 cups granulated sugar, and 1/2 cup white vinegar.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium-low and simmer for 20-25 minutes, stirring frequently to prevent sticking and ensure even cooking. The sauce will thicken as it simmers.
- Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and a pinch of ground cloves.
- Continue to simmer for another 5 minutes, allowing the spices to infuse the sauce.
- While the sauce simmers, prepare your sterilized pint jars and lids.
- Carefully pour the boiling hot sauce into the sterilized jars, leaving 1/8-inch headspace at the top.
- Wipe the rims of the jars clean, apply lids and rings, and tighten securely.
- Process the jars in a boiling water bath for 10 minutes (adjust according to your altitude and jar manufacturer's instructions).
- Remove jars from the canner and let cool completely. You should hear a popping sound as the jars seal.
- Makes approximately 4 pints. Enjoy this delightful sauce as a delicious accompaniment to meats, or use it as a topping for desserts and yogurt.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
883g
Fat
0g
Carbs
81g
