Blueberry Green Peppercorn Chutney
Ingredients
1 cup (250 mL) brown sugar
2 tbsp (30 mL) raspberry vinegar
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) white wine vinegar
2 cups (500 mL) fresh or frozen blueberries
2 tbsp (15 mL) green peppercorns
1/2 cup (125 mL) white onion, minced
1 tsp (2 mL) grated fresh ginger
1-1/2 tsp (7 mL) lemon zest, chopped
1 tbsp (15 mL) lemon juice
Directions:
Add the blueberries, peppercorns, while onion, ginger, lemon zest and lemon juice. Reduce the heat to low and simmer gently for 45 minutes, stirring occasionally to prevent scorching.
Cool completely.
Place in sterilized jars and seal with hot water bath or store in the fridge if not using immediately.
2 tbsp (30 mL) raspberry vinegar
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) white wine vinegar
2 cups (500 mL) fresh or frozen blueberries
2 tbsp (15 mL) green peppercorns
1/2 cup (125 mL) white onion, minced
1 tsp (2 mL) grated fresh ginger
1-1/2 tsp (7 mL) lemon zest, chopped
1 tbsp (15 mL) lemon juice
Directions:
Place the brown sugar in a large saucepan. Add in the three types of vinegar. Heat over low heat, stirring to dissolve the brown sugar. Cook for about 5 minutes.
Add the blueberries, peppercorns, while onion, ginger, lemon zest and lemon juice. Reduce the heat to low and simmer gently for 45 minutes, stirring occasionally to prevent scorching.
Cool completely.
Place in sterilized jars and seal with hot water bath or store in the fridge if not using immediately.
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