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.