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Blueberry Chutney
Blueberry Chutney Category:     Duck 
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Ingredients And Procedures
Ingredients
4cupblueberries, rinsed, fresh and stemmed
1eachonion, finely chopped
1 1/2cupred wine vinegar
1/2cupgolden raisins
1/2cupbrown sugar, firmly packed
2teaspoonyellow mustard seed
1tablespooncrystalized ginger, grated
1/2teaspooncinnamon, ground
1salt
1nutmeg, ground
1/2teaspoondried red pepper flakes

Directions:

Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.

Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick.

Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet)

Notes: Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.

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