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Saturday, April 30, 2016

Chunky Apple-Rhubarb Sauce with Dried Cranberries From EatingWell:  April/May 2005

This recipe is as sweet as much as it is savory and tart. It complements roasted pork and chicken. I would even suggest Sweet, savory and tart, this sauce is a natural complement to roasted pork or chicken. Rhubarb is also fresh in May and this recipe would go great with grilled meat as well. Enjoy

1 large green apple, such as Granny Smith, peeled and diced
2 cups diced rhubarb, (2-3 stalks)
1/4 cup diced red onion
1/2 cup unsweetened apple juice
2 tablespoons dried cranberries
1 tablespoon honey
1 1/4-inch-thick slice ginger, peeled
1 teaspoon balsamic vinegar, or to taste

Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes. Remove from the heat and let stand for 5 minutes. Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.

Like many I find myself short of time most of the year. When spring comes there is even more to do. So if you are like me and like to be ahead of the game then here is a tip for you
Make, cover and chill for up to 5 days or freeze and have on hand for up to 1 month. Reheat in the microwave on high for about 2 minutes or warm in a saucepan over low heat.

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