Blueberry Chutney

Another recipe from my mom's chutney collection. Adapted from Southern Living. Good spread on top of cheese and crackers. Also goes nicely with grilled chicken or pork.

• Ready In: 1 hr 5 mins
• Yields: 3 cups

Ingredients

• 1  large granny smith apple, peeled and diced
• 1⁄2 cup sugar
• 1⁄2 cup  orange juice
• 1  tablespoon  grated  orange rind
• 1  teaspoon ground ginger
• 1⁄4-1⁄2 teaspoon dry crushed red pepper
• 1⁄4 teaspoon ground black pepper
• 4  cups blueberries (fresh "or" frozen)
• 3  tablespoons  balsamic vinegar

Directions

1. Add the first 7 ingredients to a large pot; bring to a boil.
2. Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
3. Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
4. Divide mixture into air-tight containers.
5. Store in refrigerator up to 1 week; freeze up to 6 months.