Marinades recipes |
Blueberry Chutney |
4 cups fresh blueberries -- rinsed, stemmed 1 medium onion -- finely chopped 1 1/2 cups red wine vinegar 1/2 cup golden raisins 1/2 cup brown sugar - (firmly packed) 2 teaspoons yellow mustard seed 1 tablespoon grated crystallized ginger 1/2 teaspoon ground cinnamon 1 pinch salt 1 pinch ground nutmeg 1/2 teaspoon dried red pepper flakes |
Place blueberries in 4-quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet). This recipe yields 4 half-pint jars. Comments: Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poultry and fruits.
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