Ave Maria! Here is another favorite cranberry chutney recipe of mine -- this one with blueberries in addition to the cranberries. They go quite nicely together! Once again, I do not recall exactly where I found this recipe. There are thousands of them out there on the Web. There are also some interesting articles about chutney, including one here and another one here. Be sure to use non-reactive pots when making chutneys. The acid in the mixture will react to iron, copper, and brass causing discoloration and pitting to the pot and imparting a metallic taste to the chutney. Wooden spoons or plastic utensils are recommended for the same reasons as non-reactive pots. Most chutneys will last several weeks in the refrigerator due to the acid/vinegar content. A spoonful of chutney into stirred into some plain yogurt makes a yummy snack. Hmmmm, maybe I'll go have some now...oh wait, I can't, I didn't make my Thanksgiving chutney yet! Guess what I'll be doing tomorrow...
CRANBERRY BLUEBERRY CHUTNEY
1 and 1/2 cup sugar
1 and 1/2 cup water
1/3 cup red wine vinegar
1 teaspoon grated lemon peel
1/3 cup lemon juice
1 teaspoon cinnamon
1/2 teaspoon allspice
2 tablespoons fresh ginger root, chopped finely
3/4 cup onion, chopped finely
2 cups blueberries, fresh or frozen
2 cups cranberries, fresh or frozen
1 cup golden raisins
Mix sugar, water, vinegar, lemon peel, lemon juice, and spices and bring to a boil. Reduce heat and simmer for 5 minutes.
Add ginger root, onion, blueberries, cranberries and raisins.
Bring to a boil and simmer for 12 to 15 minutes, stirring frequently, until desired thickness is reached.
Chill before serving.