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Berry Blueberry Chutney

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  • Berry Blueberry Chutney

    I tell ya... ya'll need to visit NU's local www.


    BERRY BLUEBERRY CHUTNEY
    Print Recipe



    Yield: 24 servings (3 cups)
    Preparation Time:
    Cooking Time:

    Ingredients
    4 cups fresh or frozen blueberries
    1 can (16-ounce) whole-berry cranberry sauce
    1/4 cup sugar
    3 tablespoons balsamic vinegar
    1-1/2 teaspoons grated orange peel
    1 teaspoon ground ginger
    1/4-1/2 teaspoon crushed red pepper
    1/4 teaspoon ground black pepper


    Directions
    In medium, non-reactive 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, 15-20 minutes.
    Pour into clean jars; cover and refrigerate for as long as 3 weeks, or place in covered plastic containers and freeze.
    Serve with cheese and crackers, roasted or grilled turkey, chicken or pork.
    From Lewis & Neale Inc. for the U.S. Highbush Blueberry Council
    PER SERVING: Calories, 52.6; protein, 0.2 gram; carbohydrates, 13.5 grams; total fat, 0.1 gram; cholesterol, 0 milligrams; saturated fat, 0 grams; dietary fiber, 0.9 gram; sodium, 35.7 milligrams; sugar, 4.4 grams; vitamin A, 4.4 retinol equivalents; vitamin C, 3.7 milligrams; calcium, 2.6 milligrams; iron, 0.1 milligram; alcohol, 0 grams

  • #2
    Re: Berry Blueberry Chutney

    Thank-you. Sounds delicious!
    Have you made time to listen to the birds today........

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