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Blueberries and cranberries chutney

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 10
Baking 25
Portions 6
Freezing No


  • 1 L (4 cups) of fresh or frozen blueberries
  • 16 oz (1 can) of whole cranberries sauce
  • 65 ml (1/4 cup) of sugar
  • 45 ml (3 tablespoons) of balsamic vinegar
  • 7 ml (1 1/2 teaspoon) of orange zest
  • 5 ml (1 teaspoon) of ginger
  • 2 ml (1/4 to 1/2 teaspoon) of crushed cayenne pepper
  • 1 ml (1/4 teaspoon) of pepper
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This week's specials


  • In a medium size casserole, mix together blueberries, cranberrries sauce, sugar, balsamic vinegar, orange zest, ginger and peppers.
  • Bring to a boil and keep boiling uncovered, while stirring oftenly, till it thickers a bit, so about 15 to 20 minutes.
  • Pour in clean bowls, cover and refrigerate till three weeks or pour inside cans and follow the traider instructions or set in hermetical containers and froze.
  • Serves with poultry or roasted or grilled pork, or as condiment in sandwiches.

Chef's notes