Berry Blueberry Chutney    
Yields: 3 cups
Source: US Highbush Blueberry Council

For more information, visit blueberrycouncil.org

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 US Highbush - Berry Blueberry Chutney
sponsored by US Highbush
Ingredients Directions
4 c
1 can (16 oz.)
1/4 c
3 Tbsp
1-1/2 tsp
1 tsp
1/4 to 1/2 tsp
1/4 tsp		 Frozen or fresh blueberries
Whole berry cranberry sauce
Sugar
Balsamic vinegar
Grated orange peel
Ground ginger
Crushed red pepper
Ground black pepper
  • 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.
  • 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.
  • Serve with roasted or grilled turkey, chicken or pork, if desired.
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