WILD MAINE BLUEBERRY CHUTNEY
Photo Credit Laura Cabot
This is a wonderful take on a Wild Blueberry Chutney.
Probably a little different from Molly’s, but hard to lose if you’re using fresh wild blueberries ,in season, from Maine!
This recipe doubles well or scale it up because it keeps well in the fridge. ALSO Makes a lovely hostess gift:
Photo Credit Laura Cabot
INGREDIENTS
- 4 cups of fresh wild Maine blueberries
- 1 minced, white onion or shallot
- 1/2 cup of cider vinegar, red wine vinegar also works well
- 1/2 cup, packed dark brown sugar
- 1 TB fresh grated ginger
- 1 tsp. yellow mustard seed
- 1/2 tsp. Ground cinnamon
- 1/4 tsp. Freshly grated nutmeg
- 1/2 tsp. Red pepper flakes
- 1/2 tsp. Fresh ground pink pepper
- A pinch of salt
METHOD
Combine all ingredients in a heavy bottomed saucepan over medium heat.
Bring this mixture to a gently boil. Stir well to dissolve the sugar.
True down the flame, let it simmer uncovered for about 40 minutes.
It’s done when the berries burst. And the mixture reduces into a glossy, jammy texture.
Let this cool and store in a glass jar, refrigerated.
Delicious with roasted meats, poultry or try it on a warmed wheel of brie with crackers!
