Blueberry Chutney
- Author: Nadia Hassani, Spoonfuls of Germany
- 1 quart fresh or frozen blueberries
- 1 medium yellow onion, peeled and finely chopped
- 1 cup red wine vinegar
- ¼ cup port wine
- ½ cup dried cranberries, preferably unsweetened
- ¾ cup packed light brown sugar
- 2 teaspoons yellow mustard seeds, whole
- ½ cinnamon stick
- 1 teaspoon coriander seeds, crushed
- ¼ teaspoon chili flakes, crushed
- 1 tablespoon finely chopped candied ginger
- ¼ teaspoon salt
- Wash, drain and sort the blueberries. Place them in a heavy large saucepan with all the other ingredients and mix well. Slowly bring to a boil, then reduce to a simmer and cook uncovered, stirring regularly until the mixture thickens and the spoon leaves a trace, for about 1.5 to 2 hours. Towards the end, stir often to make sure it does not stick to the bottom.
- Remove the cinnamon stick and fill the piping hot chutney into jars with bands and new lids. Process in a boiling water bath.