Spiced Rhubarb Chutney

In a large skillet mix sugar, vinegar, spices, garlic, ginger and onions.

Stir over low heat until the sugar dissolves. Add rhubarb, cranberries, orange juice and wine.

Increase the heat to medium high heat and cook until the rhubarb is tender and the sauce thickens just a bit about 10 minutes.

**A great party idea for crackers served with brie cheese (or other cheese of your liking) Also is a good sauce to serve with chicken or over pork.**