Blueberry Chutney

Looking for that perfect accompaniment to pork, chicken or ham?  Blueberry chutney is perfect to serve.  It is also wonderful with soft cheeses on a cheese board with crackers.  This will also take a turkey or ham sandwich over the top with flavor.  Add a dollop on your favorite sandwich.  I had an abundance of blueberries since they were on sale, buy 1 – get one free.  I have made so many desserts, pies and breads with blueberries this spring, I opted for a sauce that I could serve with savory dishes.   You can also refrigerate 1/2 of the chutney and freeze the other 1/2 for a later day. 

Blueberry Chutney

 

Blueberry Chutney
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Ingredients
  1. I apple, peeled and diced
  2. 1/2 cup sugar
  3. 1/2 cup orange juice
  4. 1 tablespoon grated orange rind
  5. 1 stick of cinnamon
  6. 1 teaspoon ground ginger
  7. 1/2 teaspoon crushed red pepper flakes
  8. 1/4 teaspoon pepper
  9. 1/2 cup dried cranberries
  10. 4 cups fresh blueberries
  11. 3 tablespoons red raspberry vinegar
Instructions
  1. In a medium sauce pan, combine apple, sugar, orange juice, orange rind, ginger, red pepper flakes, pepper, and cinnamon stick. Bring to a boil, reduce heat to low and cook 15 minutes. Add remaining ingredients, bring to a boil. Reduce heat to medium and cook 40 minutes until thickened. Stir occasionally. Remove cinnamon stick. Refrigerate for up to 3 weeks or freeze.
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