Recipes  brought to you by Food & Beverage  US Highbush - Berry Blueberry Chutney Nov 12, 2008 Berry Blueberry Chutney Yields: 3 cups Source: US Highbush Blueberry Council  For more information, visit blueberrycouncil.org  Print this recipe  sponsored by  Ingredients Directions 4 c 1 can (16 oz.) 1/4 c 3 Tbsp 1-1/2 tsp 1 tsp 1/4 to 1/2 tsp 1/4 tsp Frozen or fresh blueberries Whole berry cranberry sauce Sugar Balsamic vinegar Grated orange peel Ground ginger Crushed red pepper 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. Table of Contents Dole - Berry Bruschetta with Walnut Mint Pesto  Bridgford - Herb Pull-Apart Loaf  Sea Watch - Clam Bake Salad over Beef Steak Tomatoes  FPI - Classic Cod Nicoise  Dole - Culinary CD  Clear Springs - Roast Parmesan Trout with Polenta and Italian Relish  Sea Watch - Hot Wok Clams  Go to the Food Management  website!