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Berry Blueberry Chutney

Food Management Staff

January 1, 2006

1 Min Read
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FM Staff

YIELD: 3 cups

4 cups frozen or fresh blueberries
1 can whole berry cranberry sauce (16 oz.)
1/4 cup sugar
3 Tbsps. balsamic vinegar
1 1/2 tsps. grated orange peel
1 tsp. ground ginger
1/4 tsp. crushed red pepper, or more to taste
1/4 tsp. ground black pepper

  1. In a medium nonreactive saucepan combine all ingredients. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.

  2. Pour into clean jars; cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze.

  3. Serve with roasted or grilled turkey, chicken or pork.

Recipe from the U.S. Highbush Blueberry Council

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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