Linbo’s Blueberries Recipe #35: Blueberry Chutney Printer-friendly
Makes 3 cups 

4 cups blueberries
1 can (16 ounces) whole berry cranberry sauce
1/4 cup sugar
3 tablespoons balsamic vinegar
1 1/2 teaspoons grated orange peel
1 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper 

In a medium non-reactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinger, orange peel, ginger, and red and black peppers. Bring to a boil, boil uncovered, sirring frequently, until slightly thickened, 15 to 20 minutes. Pour into clean jars; cover and refrigerate (may be kept up to 3 weeks), or place in canning jars and process accourding to manufacturer’s directions, or place in covered plastic containers and freeze. Serve with roasted or grilled turkey, chicken or pork.

Linbo Blueberry Farm
1201 South Fruitland, Puyallup, WA 98371

page updated: 7/11