I had fresh blueberries in the fridge so I decided to be adventurous and try this Blueberry Chutney recipe out of my Farm Fresh Recipes Book.  I was surprised at how yummy it turned out and it was easy to make.  It is wonderful over cream cheese and bread.  -Lora

Makes 1 1/2 cups

1/2 c raspberry vinegar

1/2 c sugar

1 medium onion, minced

1/4 tsp fresh minced ginger

1/8 tsp ground cinnamon

1 tsp minced lemon rind

Pinch cayenne pepper

Pinch salt

3 c blueberries, divided

1/4 c dried cranberries

1. Combine the vinegar, sugar, onion, ginger, cinnamon, lemon rind, cayenne, and salt in saucepan, bring to a boil. Simmer 15 minutes.

2. Add 1 c blueberries and cranberries.  Simmer 20 minutes, stirring frequently.

3. Add remaining 2 c blueberries; simmer 10 minutes.

4. Use as condiment with pork roast, duck, venison, broiled chicken or beef, or as a topping for a turkey or chicken sandwich. Note: Use it for a quick appetizer by spreading it over wedge of brie or cream cheese and serve with crackers or crusty bread.

Recipe from “Farm Fresh Recipes”