Berry Blueberry Chutney

Packing a lunch to take to work makes economic sense. Let's make it interesting, for a change! Look forward to lunchtime when you pack a sandwich and top it with easy Berry Blueberry Chutney. Scrumptious on a ham and brie sandwich, this flavourful chutney is equally tasty on sliced grilled chicken or a turkey burger. Pack the Berry Blueberry Chutney in a separate container and top your sandwich just before you eat it. You'll find plenty more ways to enjoy your Berry Blueberry Chutney! Try it with cheese and crackers, as a relish for grilled or smoked meats, and as a sweet/tart condiment for # curries. Discover many more delicious blueberry recipes at (link).

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BERRY BLUEBERRY CHUTNEY

4 cups (1 L) frozen or fresh blueberries 1 can (16 ounces or 500 mL) whole berry cranberry sauce 1/4 cup (75 mL) sugar 3 tablespoons (45 mL) balsamic vinegar 1-1/2 teaspoons (7 mL) grated orange zest 1 teaspoon (5 mL) ground ginger 1/4 to 1/2 teaspoon (1 to 2 mL) crushed red pepper 1/4 teaspoon (1 mL) ground black pepper In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange zest, ginger, and red and black peppers. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes. Pour into clean jars; cover and refrigerate up to 3 weeks, or place in plastic containers, cover tightly and freeze. Yield: 3 cups