Make and share this (Rhubarb) Victoria Sauce recipe from Food.com.
Provided by pansies
Categories Chutneys
Time 35m
Yield 4 pints
Number Of Ingredients 9
Steps:
- Combine rhubarb, onion, raisins, sugar and vinegar. Cook until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.
- Add spices; cook 5 minutes longer.
- Pour, boiling hot, into sterlized pint jars, leaving 1/8-inch head space. Adjust caps. Process in a boiling water bath according to manufactures instructions. Makes about 4 pints. Excellent accompaniment with meats.
Nutrition Facts : Calories 957.6, Fat 0.8, SaturatedFat 0.2, Sodium 674, Carbohydrate 244.6, Fiber 7.2, Sugar 221, Protein 4.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love