Blueberries and cranberries chutney
10
25
6
No
Ingredients
- 1 litre (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
Preparation
Side-by-side mode- 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.
