An Autumnal Charcuterie Spread with Ball® Orange Rhubarb Chutney
This post is sponsored by the makers of Ball® home canning products.*
As we say goodbye to summer, we usually get a second round of fresh rhubarb from our plants here on the farm. Rhubarb likes cold weather, though it is typically prized as a spring delicacy. We pinch back the flowering stalks on our rhubarb plants all summer long in hopes that it will continue to produce thick, juicy stalks to use in fall baked goods like apple pie or a pear crisp.
I was given the opportunity to try making this recipe for Ball® Orange Rhubarb Chutney, and I thought it was the perfect way to preserve the last of our rhubarb before next spring! This chutney is tangy, sweet, and citrusy. It makes the perfect addition to an autumnal charcuterie spread or paired with a rice and vegetable dish. We recently spread some over a delicious turkey that we roasted, and it was absolutely amazing. I may like it better than cranberry sauce!
ingredients & recipe:
makes about 6 (8 oz) Half-Pint Jars:
10 whole black peppercorns
1 Tbsp mustard seeds
1 Tbsp Ball pickling spice
4 Tbsp grated orange zest
2/3 cup fresh orange juice
6 cups chopped rhubarb
5 cups lightly packed brown sugar
3-1/2 cups cider vinegar, 5% acidity
3 cups chopped onion
1-1/2 cups raisins
2 Tbsp finely chopped garlic
2 Tbsp finely chopped gingerroot
1 Tbsp curry powder
1 tsp ground allspice
6 Ball (8 oz) half pints
directions:
Tie peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.
Combine orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 45 minutes.
Add curry powder, allspice, and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.
Prepare boiling water canner in the meantime. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Ladle hot chutney into hot jars leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Pairs well with: Rice and Pappdum or curried vegetables.
charcuterie ideas:
If you are looking for some ingredients to add to your next charcuterie spread, here are some of our favorites to pair with Ball® Orange Rhubarb Chutney.
cheeses:
Blue Cheese
Sharp White Cheddar
Emmentaler
Herb Goat Cheese, preferably thyme or sage
Triple Creme Brie
meats:
Soppressata
Prosciutto
Capocollo
Genoa Salami
fruit:
Grapes, preferably red or black
Blueberries
Blackberries
Orange slices
Apple slices
Cranberries
Plums
vegetables:
Cucumber slices
Cherry tomatoes, preferably Bumblebee tomatoes
Celery
Bell Peppers
Beets, sliced
If you have never made chutney before, it is similar to a fruit butter or thick jam, though it is cooked with vinegar. This gives it a distinct tang, which is also paired with the flavor of curry. As soon as this recipe thickened up and I tried a taste, it reminded me of shopping in specialty spice shops where you can sample jams, relishes, and chutneys with little pretzel sticks.
I hope that you enjoy this recipe and get some ideas for your next little gathering!
xoxo Kayla
CLICK HERE TO SHOP BALL® QUILTED HALF-PINT JARS.
This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
