Blueberry Green Peppercorn Chutney
2 cups brown sugar
¼ cup raspberry vinegar
¼ cup red wine vinegar
¼ cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
¼ cup green peppercorns
1 lemon, juiced
1½ teaspoons grated fresh ginger
Combine the brown sugar, raspberry vinegar, red wine vinegar and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes. Add the blueberries, onion, green peppercorns, lemon juice and ginger. Reduce heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
Makes 2 cups.
Cook's note: The chutney will keep for several weeks stored in the refrigerator in an airtight container.
Food Network; The Cookworks