Blueberry-Port Chutney

1 quart fresh blueberries
1 medium onion, peeled and finely chopped (a food processor makes fast work of this)
1 1/2 cups red-wine vinegar
1/4 cup ruby port
1/2 cup golden raisins
1/2 cup packed light-brown sugar
2 teaspoons yellow mustard seed
1 tablespoon grated, crystallized ginger
1/2 teaspoon ground cinnamon
Pinch each: salt and ground nutmeg
1/2 teaspoon dried, crushed red pepper

Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Wash, drain, stem and sort the blueberries; place in a 4-quart saucepan. Add remaining ingredients and bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes or until chutney is thick.

Ladle hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water bath for 15 minutes.

Makes 4 half-pint jars.

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