Berry Blueberry Chutney

By MaryGladys

Ingredients

• 4 cups frozen or fresh blueberries
• 1 can (16 ounces) whole berry cranberry sauce
• 1/4 cup sugar
• 3 Tbs balsamic vinegar
• 1-1/2 tsp grated orange peel
• 1 tsp ground ginger
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 tsp ground black pepper

Preparation

Step 1

In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.

Pour into clean jars; cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze. Serve with roasted or grilled turkey, chicken or pork, if desired.