Rhubarb Victoria Sauce Recipe

Ingredients for Rhubarb Victoria Sauce

• 4 cups chopped rhubarb
• 1/2 small red onion, finely chopped
• Seedless Raisins
• Brown Sugar
• 1/2 cup white vinegar
• Salt
• Ground Cinnamon
• Ground Ginger
• Ground Allspice

How to Make Rhubarb Victoria Sauce

1. Wash and chop 4 cups of rhubarb into 1/2-inch pieces.
2. Finely chop 1/2 small red onion.
3. 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.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
5. 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.
6. Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and a pinch of ground cloves.
7. Continue to simmer for another 5 minutes, allowing the spices to infuse the sauce.
8. While the sauce simmers, prepare your sterilized pint jars and lids.
9. Carefully pour the boiling hot sauce into the sterilized jars, leaving 1/8-inch headspace at the top.
10. Wipe the rims of the jars clean, apply lids and rings, and tighten securely.
11. Process the jars in a boiling water bath for 10 minutes (adjust according to your altitude and jar manufacturer's instructions).
12. Remove jars from the canner and let cool completely. You should hear a popping sound as the jars seal.
13. Makes approximately 4 pints. Enjoy this delightful sauce as a delicious accompaniment to meats, or use it as a topping for desserts and yogurt.