(NC)—Create a simple, mouth-watering chutney with all the healthy goodness of wild blueberries for your holiday table. Use in place of your favourite relish – it's ideal with roast turkey, duck, goose, pork, venison or broiled meats such as chicken and beef – as an accompaniment to a festive Thanksgiving or Christmas dinner or as a topping for turkey or chicken sandwiches. Or, serve as an appetizer by topping a small wheel of brie with chutney, bake in a 350°F (180°C) oven and serve with crackers or bread.
Wild blueberry chutneyIngredients:
1/2 cup (125ml) raspberry vinegar
1 teaspoon minced lemon rind
1/2 cup (100g) sugar
Pinch of cayenne pepper
1 medium onion, minced
Pinch of salt
1/4 teaspoon fresh minced ginger
3 cups (450g) wild blueberries (fresh or frozen)
1/8 teaspoon ground cinnamon
1/4 cup (100g) cranberries (dried)
Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper and salt in a saucepan, bring to a boil and simmer 15 minutes. Add 1 cup (150g) of wild blueberries, and the cranberries. Simmer 20 minutes, stirring frequently. Add remaining 2 cups (300g) blueberries and simmer another 10 minutes. Yields about 1 cup. Additional recipes and more information are available at www.wildblueberries.com.
Credit: www.newscanada.com
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