Servings: 50
Yield: 6 1/4 cups
Notes: *To test for correct consistency, place 1/4 cup chutney in a cup; put in the freezer until it is cold, about 5 minutes. The consistency should be like jam.
Serving Ideas: Serve this sweet and spicy condiment with turkey at Thanksgiving (or use it to make sensational sandwiches with the leftovers). Or pack some into decorative jars for holiday gifts. For a quick New Year's party spread, simply spoon over cream cheese. It will be the talk of the town.
Serve with turkey, roast or grilled chicken or pork, if desired.
Categories: Condiments, The N.A. Blueberry Council
1 cup diced peeled tart apple
1/2 cup sugar
1/2 cup orange juice
1 teaspoon ground ginger
1 teaspoon grated orange peel
1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
1/4 teaspoon ground black pepper
4 cups fresh or frozen blueberries
3 tablespoons balsamic vinegar
In a medium nonreactive saucepan combine apple, sugar, orange juice, ginger, orange peel, crushed red pepper and black pepper. Bring to a boil; reduce heat to medium; simmer uncovered, stirring occasionally, until apple is tender, about 15 minutes. Add blueberries and vinegar; bring to a boil; boil uncovered, stirring frequently, until a sauce forms and thickens slightly, about 5 minutes.*
Yield: 6 1/4 cups
Notes: *To test for correct consistency, place 1/4 cup chutney in a cup; put in the freezer until it is cold, about 5 minutes. The consistency should be like jam.
Serving Ideas: Serve this sweet and spicy condiment with turkey at Thanksgiving (or use it to make sensational sandwiches with the leftovers). Or pack some into decorative jars for holiday gifts. For a quick New Year's party spread, simply spoon over cream cheese. It will be the talk of the town.
Serve with turkey, roast or grilled chicken or pork, if desired.
Categories: Condiments, The N.A. Blueberry Council
1 cup diced peeled tart apple
1/2 cup sugar
1/2 cup orange juice
1 teaspoon ground ginger
1 teaspoon grated orange peel
1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
1/4 teaspoon ground black pepper
4 cups fresh or frozen blueberries
3 tablespoons balsamic vinegar
In a medium nonreactive saucepan combine apple, sugar, orange juice, ginger, orange peel, crushed red pepper and black pepper. Bring to a boil; reduce heat to medium; simmer uncovered, stirring occasionally, until apple is tender, about 15 minutes. Add blueberries and vinegar; bring to a boil; boil uncovered, stirring frequently, until a sauce forms and thickens slightly, about 5 minutes.*
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