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Berry Blueberry Chutney
4 c Blueberries; fresh or frozen
16 oz Whole berry cranberry sauce
1/4 c Granulated sugar
3 tb Balsamic vinegar
1 1/2 ts Grated orange peel
1 ts Ground ginger
1/4 ts (to 1/2) red pepper flakes
1/4 ts 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 wash 3 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Ladle hot chutney into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes.
Chutney may also be frozen for longer storage. Place in covered plastic containers and freeze.
Makes 3 cups.
Serve with roasted or grilled turkey, chicken or pork.
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