Rhubarb Pineapple Chutney

Ingredients

• 4 cups chopped rhubarb
• 1.5 cups chopped fresh pineapple
• 1 cup water
• 1 cup dried cherries
• 0.5 cup white sugar
• 1/3 cup cider vinegar
• 1 (1 inch) piece fresh ginger root, peeled and sliced
• 1 large clove garlic, crushed
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon fresh ground black pepper

Steps

1. Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.