Blueberries and cranberries chutney
10
25
6
No
Ingredients
- 1 L (4 cups) of fresh or frozen blueberries
- 16 oz (1 can) of whole cranberries sauce
- 65 ml (1/4 cup) of sugar
- 45 ml (3 tablespoons) of balsamic vinegar
- 7 ml (1 1/2 teaspoon) of orange zest
- 5 ml (1 teaspoon) of ginger
- 2 ml (1/4 to 1/2 teaspoon) of crushed cayenne pepper
- 1 ml (1/4 teaspoon) of pepper
Preparation
Side-by-side mode
- In a medium size casserole, mix together blueberries, cranberrry sauce, sugar, balsamic vinegar, orange zest, ginger and peppers.
- Bring to a boil and keep boiling uncovered, while stirring often, until it thickens, for about 15 to 20 minutes.
- Pour into clean bowls, cover, and refrigerate for three weeks. Alternatively, pour into cans and follow the trader's instructions, or set in hermetical containers and freeze.
- Serve with poultry or roasted or grilled pork, or as condiment in sandwiches.
