Blackberry-Rhubarb Chutney

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1 cup granulated sugar

1 cup packed dark brown sugar

4 cups fresh blackberries

2 cups thinly sliced frozen rhubarb, thawed

2 cups thinly sliced celery

1 cup chopped red onion

3/4 cup dry red wine

1/4 cup red wine vinegar

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

2 garlic cloves, minced

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