Rhubarb can be used to make not only a wonderful jam, but also a wonderful barbecue sauce!
It is necessary
- - 1 kg of rhubarb;
- - 400 g of light cane sugar;
- - 100 g of raisins;
- - 2 onions;
- - 60 ml of white wine vinegar;
- - 2 tsp ground cloves;
- - 2/3 tsp ground cinnamon;
- - 2/3 tsp ginger powder;
- - 2/3 tsp salt.
Instructions
Step 1
Wash the rhubarb stalks, peel and cut into small cubes. Also chop the onion into a cube.
Step 2
Take a thick-walled large saucepan (our sauce will not burn in it), put the prepared rhubarb, light cane sugar, chopped onions, raisins, all the spices and pour in the vinegar. Place the container with all the ingredients on high heat.
Step 3
Wait for the contents of the pot to boil, then reduce the heat and cook, stirring occasionally (with a wooden spatula to avoid oxidation), until the consistency of a commercial barbecue sauce. It may be necessary to add a little water in the process. Be sure to try the sauce to balance the flavors. Cool the finished sauce slightly.
Step 4
Prepare the jars by sterilizing them. To do this, wash them with baking soda, then pour some water on the bottom and put in the microwave for 3-4 minutes. Keep in mind that during this time, the water must not boil away, otherwise the can will explode! Also rinse the lids thoroughly and wipe with alcohol.
Step 5
Pour the sauce into sterilized jars, cool completely, cover with a clean towel, and close the lids. If you are going to eat the sauce in the very near future, it is not necessary to pre-sterilize the jars. Store the prepared sauce in the refrigerator.
