Recipe: Berry Blueberry Chutney

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	Users > Radium Technologies > Savory Sauces > Chutneys and Relishes > Berry Blueberry Chutney

Berry Blueberry Chutney

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

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.

Servings: 10

Nutrition Facts

Nutrition (per serving): 137.29 calories, 2% calories from fat, 0.32g total fat, 0.00g cholesterol, 19.79mg sodium, 75.74mg potassium, 35.28g carbohydrates, 2.16g fiber, 33.12g net carbs, 0.53g protein.

Percent daily values based on a 2000 calorie diet. Nutrition calculated from recipe ingredients.

Display basic nutrition or detailed nutrition

Recipe Type

Appetizer, Bread, Breakfast, Brunch

Recipe Source