Recipe by C Powell
Adapted from a recipe in "Food Day" a number of years ago.
Top Review by Abby Girl
Wow! This chutney was wonderful....not too sweet and had a nice balance with the spices! I used regular sugar and about 1-1/2 tsp fresh ginger. The reason I chose this recipe was two fold. 1) I have frozen blueberries that needed to be use up fast before the new season started 2) We have friends that are blueberry and cranberry growers and I knew that they would enjoy this chutney. I served this over a warm brie cheese for an appitizer. This recipe gave me 9 little half pint jars which I canned (I don't have enough freezer space). Note: I found that using my canner, these jars got "lost" on the canning rack, so I washed small white rocks (the ones you get at a nursery), placed them in an old stock pot, filled the pot half way up the jars and processed for 10 minutes. The jars stayed in place and worked like a charm. I give these jars out as gifts. I would highly recommend this recipe. Thanks for the contribution!
- 4 cups fresh blueberries or 4 cups frozen blueberries
- 1 (16 ounce) can whole berry cranberry sauce
- 1⁄4 cup sugar (fructose works)
- 3 tablespoons balsamic vinegar
- 1 1⁄2 teaspoons orange zest
- 1 teaspoon ground ginger
- 1⁄4-1⁄2 teaspoon dried red pepper flakes
- 1⁄4 teaspoon black pepper (ground)
Directions See How It's Made
- Combine all ingredients in a saucepan.
- Do not use an aluminum pan.
- Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
- Pour into clean jars,cover and refrigerate for up to three weeks.
- Can be canned or frozen for longer storage.
- Plastic containers work best for freezing.
- Serve with turkey, chicken or pork.