YIELD: 3 cups
4 cups frozen or fresh blueberries
1 can whole berry cranberry sauce (16 oz.)
1/4 cup sugar
3 Tbsps. balsamic vinegar
1 1/2 tsps. grated orange peel
1 tsp. ground ginger
1/4 tsp. crushed red pepper, or more to taste
1/4 tsp. ground black pepper
- In a medium nonreactive saucepan combine all ingredients. 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.
Recipe from the U.S. Highbush Blueberry Council