A unique blending of berries, balsamic
vinegar and spices create the perfect accompaniment to roasted
or grilled turkey, chicken or pork.
Cranberry-Blueberry
Chutney
- 1 (8.5-ounce) jar apple
curry chutney
3/4 cup frozen or fresh blueberries
1 tablespoon granulated sugar
1 tablespoon balsamic vinegar
1/2 teaspoon grated lemon peel
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper
- Combine chutney, blueberries,
sugar, vinegar, lemon peel, ginger and crushed red pepper in
a small saucepan. Bring to a boil over medium heat, stirring
frequently. Reduce heat to low. Cook, stirring constantly, for
15 to 20 minutes, or until slightly thickened.
Makes 1 3/4 cups.
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