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Blueberry Chutney

Blueberry14

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12
serves

INGREDIENTS

4 cups frozen or fresh blueberries
16 oz. can whole berry cranberry sauce
1/4 cup sugar
3 tbsp. balsamic vinegar
1 1/2 tsp. grated orange peel
1 tsp. ground ginger
1/4 - 1/2 tsp. crushed red pepper
1/4 tsp. ground black pepper

INSTRUCTIONS

  1. 1
    In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.
  2. 2
    Pour into clean jars; cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze.
  3. 3
    Serve with roasted or grilled turkey, chicken or pork, if desired.

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preparation methods
Meals/Courses
cuisines Asian, Indian, North & South American, Other North American
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