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  • Blueberry-Port Chutney

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  • 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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