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(Rhubarb) Victoria Sauce

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“Found this on the 'net somewhere. I just love rhubarb sauces.”
READY IN:
35mins
YIELD:
4 pints
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine rhubarb, onion, raisins, sugar and vinegar. Cook until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.
  2. Add spices; cook 5 minutes longer.
  3. Pour, boiling hot, into sterlized pint jars, leaving 1/8-inch head space. Adjust caps. Process in a boiling water bath according to manufactures instructions. Makes about 4 pints. Excellent accompaniment with meats.

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