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Title: Berry Blueberry Chutney
Categories: Canning Condiment
Yield: 3 Half-pints
| AMERICAN MEASUREMENTS | ||
| 4 | c | Blueberries; fresh or frozen |
| 16 | oz | Whole berry cranberry sauce |
| 1/4 | c | Granulated sugar |
| 3 | tb | Balsamic vinegar |
| 1 1/2 | ts | Grated orange peel |
| 1 | ts | Ground ginger |
| 1/4 | ts | (to 1/2) red pepper flakes |
| 1/4 | ts | 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 wash 3 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Ladle hot chutney into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes.
Chutney may also be frozen for longer storage. Place in covered plastic containers and freeze.
Makes 3 cups.
Serve with roasted or grilled turkey, chicken or pork.
Per serving: Calories: 59 per 2 tablespoons (1% protein, 97% carbohydrate, 2% fat) Protein: 0-1 gram Total fat: 0-1 gram Saturated fat: 0 Cholesterol: 0 Sodium: 9 mg Carbohydrate: 15 grams Exchanges: 1 fruit
Source: Oregonian FoodDay; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 08-22-97 (12:33) Occ Bbs (51) Cooking
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