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
| Recipes