Title: Victoria Sauce
Categories: Relishes, Sauces, Fruit
Yield: 4 pints
2 qt Chopped rhubarb
1/2 c Chopped onion
1 1/2 c Chopped seedless raisins
3 1/2 c Brown sugar, packed
1/2 c Vinegar
1 ts Salt
1 ts Ground cinnamon
1 ts Ground allspice
Combine rhubarb, onion, raisins, sugar and vinegar. Cook until
thick, about 25 minutes. As mixture thickens, stir frequently to
prevent sticking. Add Spices; cook 5 minutes longer. Pour, boiling
hot, into hot jars, leaving 1/8-inch head space. Adjust caps.
Process 15 minutes.
From: Helen Peagram
Use it as a brush-on sauce for ham and other grilled or roasted
meats. -JW
