Rhubarb Chutney

1/4 C. orange juice

1 T. orange rind

1 T. butter

1/2 C. thinly sliced onion

1 Granny Smith apple, sliced, with skin intact

2 C. sliced rhubarb ( 1/2-inch thick)

1/2 C. dried cranberries

1/2 C. golden raisins

1 T. mustard seed

1/2 C. vinegar (raspberry, apple cider or red wine)

1/2 C. light brown sugar

Zest orange and extract juice.

Melt butter in a heavy nonreactive saucepan. Saute onion and apple slices over medium heat just until onions begin to wilt. Add rhubarb, cranberries, raisins and orange juice. Cover and simmer for 5 minutes, stirring often.

Combine remaining ingredients. Stir until sugar is dissolved. Cover and simmer over lowest heat for about 10 minutes.

Keeps in the refrigerator for up to 1 week.

Makes 3 cups.