This versatile fruit sauce is a wonderful accompaniment for roasted or grilled meats, poultry and seafood, or use it as a dessert topping for pound cake, ice cream, bread pudding, etc. For a terrific appetizer, try topping a block of cream cheese with the chutney and serve with your favorite crackers. (A big thank you to L. Demer for the suggestion!)
4 cups frozen or fresh blueberries
1 (16-ounce) can whole-berry cranberry sauce
1/4 cup granulated sugar
3 tablespoons balsamic vinegar
1 1/2 teaspoons grated orange peel
1 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
- In a medium non-reactive saucepan, combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger and red and black peppers. Bring to a boil over medium heat; simmer uncovered, stirring frequently, until slightly thickened, about 15 to 20 minutes.
- Pour into sterilized jars; cover and refrigerate up to three weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze.
Makes 3 cups.