
Spice up your holidays with wild blueberry chutney
(NC) – Create a simple, mouth-watering chutney with all the healthy goodness of wild blueberries for your holiday table.
Use in place of your favourite relish – it’s ideal with roast turkey, duck, goose, pork, venison or broiled meats such as chicken and beef – as an accompaniment to a festive Thanksgiving or Christmas dinner or as a topping for turkey or chicken sandwiches. Or, serve as an appetizer by topping a small wheel of brie with chutney, bake in a 350 F (180 C) oven and serve with crackers or bread.

Ingredients
- 1/2 cup raspberry vinegar 125ml
- 1 teaspoon lemon rind minced
- 1/2 cup sugar 100g
- Pinch cayenne pepper
- 1 medium onion minced
- Pinch salt
- 1/4 teaspoon ginger fresh, minced
- 3 cups wild blueberries 450g
- 1/8 teaspoon ground cinnamon fresh or frozen
- 1/4 cup cranberries 100g, dried
Instructions
- Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper and salt in a saucepan, bring to a boil and simmer 15 minutes. Add 1 cup (150g) of wild blueberries, and the cranberries.
- Simmer 20 minutes, stirring frequently. Add remaining 2 cups (300g) blueberries and simmer another 10 minutes.
Notes
Additional recipes and more information are available at www.wildblueberries.com.
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