Blueberry Chutney
(makes 1-1/2 cups)
3C Woodstock Orchards blueberries
1 medium onion, minced
1/8 tsp ground cinnamon
Pinch Cayenne Pepper
3 C Blueberries, divided
1/2 C Sugar
1/2 C raspberry vinegar
1/4 tsp fresh minced ginger
1 tsp minced lemon rind
Pinch salt
1/4 C dried cranberries
Combine the vinegar, sugar, onion, ginger, cinnamon, lemon rind, cayenne, and salt in saucepan, bring to a boil. Simmer 15 minutes.
Add 1 C blueberries and cranberries. Simmer 20 minutes, stirring frequently. Add remaining 2 C blueberries; simmer 10 minutes. Use chutney as a condiment with meat or poultry, or combine it with cream cheese for a snack spread.
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