Categories: Relishes 
      Yield: 6 servings 
  
      4 c  Diced fresh or frozen             1/2 c  Diced candied citron 
           -rhubarb                          1/2 c  Apple juice 
      2 c  Diced peeled apples               1/2 ts Ground nutmeg 
      1    Orange                            1/2 ts Ground allspice 
      1    Lemon                             1/2 ts Ground cloves 
      2 c  Packed brown sugar                1/2 ts Ground cinnamon 
      1 c  Raisins                           1/4 ts Salt 
      1 c  Currants                        
  
  Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of 
  orange and lemon; add to kettle. Peel and section orange and lemon. Discard 
  the seeds. Cut fruit into small pieces; stir into kettle.  Add remaining 
  ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 
  minutes or until thickened, stirring occasionally. Pour into half pint jars 
  and seal. Freeze or process for 15 minutes in a boiling water bath. Yield: 
  About 6 half-pints 
   
  SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93 
  POSTED BY: Jim Bodle 5/93