Spiced Rhubarb Sauce

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large pot or Dutch oven, combine the cut rhubarb and apple cider vinegar.

   Ca. 2 min.

2. 2

   Bring the mixture to a simmer over medium-high heat.

   Ca. 5 min.

   Kokkens note: Watch carefully as it comes to temperature to avoid boiling over.

3. 3

   Reduce the heat to medium-low, cover the pot, and cook for about 20 minutes, stirring occasionally, until the rhubarb has softened and broken down.

   Ca. 20 min.

4. 4

   Stir in the diced onion, brown sugar, salt, celery salt, black pepper, ground cinnamon, and ground cloves until everything is well combined.

   Ca. 3 min.

5. 5

   Bring the sauce back to a gentle simmer, then reduce the heat to low.

   Ca. 5 min.

6. 6

   Cook uncovered for 1 hour, stirring every 10-15 minutes to prevent sticking. The sauce is done when it has thickened and the onions are translucent.

   Ca. 1 t.

   Kokkens note: Cooking uncovered allows excess liquid to evaporate, which helps thicken the sauce.

7. 7

   Remove the pot from the heat and allow the sauce to cool slightly before serving or transferring to jars for storage.

   Kokkens note: The sauce will thicken further as it cools.