Rhubarb-Dried Cherry Chutney

This is a lovely condiment for grilled pork loin or roasted chicken.

1 cup medium-diced rhubarb
½ cup small-diced onion
¼ cup coarsely chopped dried cherries
½ cup granulated sugar
¼ cup sherry vinegar
1 Tbs. honey
½ tsp. finely grated lemon zest
¼ tsp. kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are mostly translucent and the juices are beginning to thicken, about 5 to 7 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.

Yields about 1 cup

Originally published in Fine Cooking magazine. For more delicious recipes, tips, and techniques, visit http://www.finecooking.com.

Recipe by Susie Middleton