Simple Rhubarb Chutney with Raisins and Peppercorns

This mellow chutney is perfect with grilled pork.

Ingredients:
2/3 cup apple cider vinegar
1 1/2 cups packed light brown
sugar
8 cups rhubarb, cut into
1/2-inch pieces
1 cup golden raisins
1/4 cup peeled and finely chopped fresh ginger
3 garlic cloves, minced
1/4 teaspoon salt
12 black peppercorns

Directions:
Place vinegar and sugar in a nonreactive saucepan or Dutch oven.
Bring to a boil over medium-high heat.
Add rhubarb and remaining ingredients to pan.
Simmer, uncovered, stirring occasionally,
until rhubarb is tender and mixture thickens, 6 to 8 minutes.
Cool completely. Store in a glass jar
or plastic storage container in refrigerator.
Bring to room temperature before serving.
Makes about 5 1/2 cups.