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