Berry Blueberry Chutney

Berry Blueberry Chutney

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

  1. In a medium nonreactive saucepan combine all ingredients. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.
  2. 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.
  3. Serve with roasted or grilled turkey, chicken or pork.

Recipe from the U.S. Highbush Blueberry Council