Blueberry Green Peppercorn Chutney

Ingredients

2 cups brown sugar (500 mL)

1/4 cup raspberry vinegar (60 mL)

1/4 cup red wine vinegar (60 mL)

4 cups blueberries, fresh or frozen (1 L)

1 juice of 1 lemon

1 1/2 teaspoons grated fresh ginger (7 mL)

Combine the brown sugar, raspberry vinegar, red wine vinegar and white wine vinegar in a pot.

Place over medium-low heat and stir to dissolve the brown sugar.

Simmer for 5 minutes.

Add the blueberries, onion, green peppercorns, lemon juice and ginger.

Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.

The chutney will keep for several weeks stored in the refrigerator in an airtight container.

2.0 servings

Friday, December 10, 2010 - 1:02am