Berry Blueberry Chutney is a simple but excellent chutney with cold meats in a sandwich. The flavours are subtle yet add to any meat, especially in a sandwich. The multiple fruit flavours, orange peel, blueberries and cranberry sauce blend superbly. When mixed with the ginger, red pepper and deep flavour of the Balsamic Vinegar creates a dish that is so full of flavour. I must admit, I often served this on warmed bread for a lovely snack. Alternatively served with a strong flavoured cheddar for a lovely after dinner conclusion. Either way, it works so well and can carry it flavour without being swamped.
Berry Blueberry Chutney
Berry Blueberry Chutney is ready in 20 minutes and adds flavour and texture to so many dishes.
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Servings: 10 servings
Calories: 132kcal
Ingredients
- 4 cups blueberries frozen/fresh
- 16 oz cranberry sauce whole berry
- 1/4 cup sugar
- 3 Tbs balsamic vinegar
- 1-1/2 tsp orange peel grated
- 1 tsp ground ginger
- 1/2 tsp red pepper crushed
- 1/4 tsp ground black pepper
Instructions
- 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 steam cleaned 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.
Notes
Excellant with cold meats in a sandwich.
Nutrition
Calories: 132kcal | Carbohydrates: 31g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 7mg | Potassium: 48mg | Fiber: 2g | Sugar: 27g