Recipe

Blueberry Chutney Recipe

	Auntybea / All my dishes 1 year, 7 months ago This is a delicious blueberry chutney that is fantastic with chicken or pork and, mildly spiced and gently tart, it is also wonderful over soft cheese on a cracker. If you are looking for ways to get your anti-oxidant rich blueberries, this is a great one! ... More Prep:10m Cook:5m Servings:1	Auntybea
	delicious healthy

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Ingredients

3 cups sugar or Splenda

1 1/2 cups water

3 pint baskets (about 9 cups) firm blueberries, picked over, rinsed and drained

1 1/2 cups cider vinegar

Zest of 2 oranges, cut into 3/4 " wide strips

3 sticks cinnamon, coarsely broken

1 1/2 tsp. whole allspice

1 tsp. whole coriander seed

1/2 tsp. whole cloves

Directions

Combine the sugar and 1 1/2 water in a preserving pan. Bring to a boil over medium heat; boil 1 minute. Add the blueberries and return the mixture to a boil. Reduce the heat to medium-low and cook the berries, uncovered, at a hard simmer just until they break open, about 5 minutes Remove from the heat.

Pour the berries into a sieve set over a bowl and drain off the syrup. Set the berries aside and return the syrup to the preserving pan.

Add the vinegar, orange zest, cinnamon, allspice, corinader and cloves to the syrup and bring it to a boil over medium-high heat. Boil the syrup, uncovered, stirring occasionally, until it registers 220 F on a candy/jelly thermometer or passes the jelly test; this will take about 50 minutes, after which the syrup will be reduced by about half. Remove from the heat.

Strain the spices from the syrup and discard them. Return the syrup to the pan. Add the berries and any juices that have accumulated in their bowl and bring the chutney to a boil over medium-high heat. Reduce the heat to medium and boil the chutney gently until the syrup again registeres 220 F or passes the jelly test, 3 to 5 minutes.

Store it in clean and tightly capped jars in the fridge, whiere it will keep for at least 3 months or process.

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Comments

spotthecat1 1 year, 7 months ago said:
Makes me wish I could find blueberries in Turkey...alas!

auntybea 1 year, 7 months ago said:
The Jelly test: This test works for all jelly/jam/chutney. Dip a cold metal spoon into the hot chutney and immediately pour it back into the pan from a height of about 18 inches. If the last few drops join together and shear cleanly from the spoon to drop in a small sheet, the mixture has passed the jelly test (also called the sheet test). If the sample falls in a stream or in separate drops, continue cooking and retest frequently. While testing, it's a good idea to remove the chutney from the heat so it won't overcook while you test. Between tests, rinse and dry the spoon; a coating of jelly or jam from a previous test can cause a false "done" reading.

gardener61 1 year, 7 months ago said:
YUM! I live in Maine and blueberry season is right around the corner. I might even freeze some blueberries and make this for christmas presents. Thank you!

laurakaay 1 year, 7 months ago said:
This sounds soooo gooood! Love blueberries, I'm looking forward to enjoying this during the summer! ;D

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