Berry Blueberry Chutney
The BC Blueberry Council has released this Berry Blueberry Chutney as an alternative to traditional cranberry sauce, just in time for the holiday season. No need to feel guilty about indulging, because recipes made with locally-grown BC blueberries, can provide necessary vitamins, fibre, and antioxidants to your diet.
4 cups (1 L) frozen or fresh blueberries
1 can (16 ounces) whole berry cranberry sauce
1/4 cup (75 mL) sugar
3 tablespoons (45 mL) balsamic vinegar
1-1/2 teaspoons (7 mL) grated orange peel
1 teaspoon (5 mL) ground ginger
1/4 to 1/2 teaspoon (1 to 2 mL) crushed red pepper
1/4 teaspoon (1 mL) 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.
Yield: 3 cups
This recipe is among more than 100 others available at www.BCBlueberry.com, including other seasonal favourites like Savoury Blueberry Stuffing and Dark Chocolate Blueberry Nut Bark. Fans of the little blue powerhouses can keep up to date by becoming liking the BC Blueberries Facebook page, which offers tips, recipes, news and contests throughout the year.
Photo courtesy of: BC Blueberry Council/ Tracey Kusiewicz