Rhubarb and Orange Chutney

2  Valencia oranges
1 1/2 pounds rhubarb, cut into 1-inch lengths
1  large onion, chopped
1/2 cup golden raisins
1/2 cup dark raisins
1 1/2 cups malt vinegar
1 1/2 cups packed brown sugar
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Cut off the top and bottom of each orange down to the flesh. Stand each orange on end and cut off the peel down to the flesh. Seed the oranges and cut them into small pieces, reserving the juice.

In a large nonreactive saucepan, combine the oranges, juice, and all the remaining ingredients. Bring to a boil, then reduce heat to a simmer and cook for 2 to 2 1/2 hours, or until the mixture is thick and dark. Stir frequently to prevent sticking.

Let cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 2 1/2 hr

Recipe By: Margaret M. Johnson

From:  The New Irish Table: 70 Contemporary Recipes
Used with permission of Chronicle Books

Nutrition Facts
As prepared, each serving contains 45 calories, 0g total fat, 0mg cholesterol, 5mg sodium, 12g total carbohydrate and 0g protein.