Rather than make yet another jam or pepper jelly, I decided to go closer to the BBQ sauce route with my produce. Along with balsamic vinegar and two types of unrefined sugar, this rich, sticky-sweet-tart-spicy condiment cooked up fairly quickly for a "sleeper hit" canned gift for the holidays. We enjoyed (multiple) "quality control" taste tests throughout the short cooking process, as well as for a week or so afterwards with the leftovers. Once we started using it, we kept finding ways to mix it into meals - it made its way into homemade burgers, onto roasted broccoli and spooned onto plain boiled rice for a bit of a kick. It may not be the beauty queen of the pantry, but it's definitely one of the workhorses!
Shared with Gluten Free Fridays
Rhubarb Ginger Sauce
Adapted from Homemade Food Junkie
Makes ~4 1/2 cups, 36 (2 tbsp) servings
4 to 5 cups fresh rhubarb chopped into ½” pieces
3 cloves garlic, minced
½ cup muscovado sugar (I used an unrefined brand)
½ cup Sucanat or sugar
½ cup balsamic vinegar
1 monkey face pepper, minced (you can use an anaheim as well)
½ tbsp ground ginger
1 tsp black pepper
⅓ cup raisins
- Combine all the ingredients in a saucepan, mixing well.
- Place over medium heat and cook, stirring often, until the rhubarb is mushed and the liquid is reduced to a thick , saucy consistency, about 30 minutes.
- Can 15 minutes in a waterbath
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 3.3 mg
Total Carbs: 10.0 g
Dietary Fiber: 0.4 g
Protein: 0.2 g