Recipe by Jennifer Noble, Granville, Ohio
First place, Sauces (All Other), 2017
Baking temperature: n/a
Baking time: n/a
Yield: 5 cups
Ingredients
- 4 c chopped rhubarb
- 2 c finely chopped tart cherries
- 2/3 c finely minced Serrano Peppers
- ½ c finely chopped onion
- 1 1/3 c brown sugar
- 1 c red wine vinegar, 5% acidity
- 4 t grated fresh ginger
- 1 ½ t grated lemon peel
Instructions
- Combine rhubarb, cherries, peppers, onion, sugar and vinegar in a medium sauce pan
- Cook over medium-high heat until rhubarb is tender. Add grated ginger and lemon peel
- Cook 5 minutes, stirring to prevent sticking
- Ladle hot sauce immediately into prepared jars. Wipe rims and threads. Cover with two-piece lids
- Process in water bath canner 15 minutes