Rhubarb Cherry Chutney

4 c. chopped rhubarb
2 c. honey, or to taste
1 c. dried pitted cherries
1/2 c. molasses
2 large navel oranges, peeled, seeded and chopped
1/2 c. apple cider vinegar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice

In heavy 2-quart saucepan or Dutch oven, combine rhubarb, honey, cherries, molasses, chopped orange, vinegar, cinnamon, cloves and allspice. Bring to boil over medium heat. Cook, uncovered, 30 minutes, stirring occasionally. Taste and add more vinegar or honey, if desired. Cool and refrigerate overnight before serving.

Makes 3 to 4 cups

Nutrition information per serving:

Calories200 Carbohydrates53 g Protein1 g Fat0 g including sat. fat0 g Cholesterol0 mg Sodium6 mg Calcium99 mg Dietary fiber2 g Diabetic exchanges per serving: 1/2 fruit exch., and 3 other carb.