Rhubarb-Raisin Chutney - cooking recipe

Ingredients

1 1/2 cups brown sugar
2/3 cup apple cider vinegar
1/4 cup water
2 tablespoons minced fresh ginger
3 teaspoons lemon zest
1 large cinnamon stick
4 cups fresh rhubarb, cut into about 1/2-inch pieces
1 1/2 cups dark raisins or 1 1/2 cups currants

Preparation

In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
Reduce heat to low; simmer for 5 minutes.
Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
Season with salt and pepper.
Serve warm or cover and refrigerate.
Rewarm slightly before using.