Blueberry Chutney

From Country Living

Lightly spiced with tarragon, red pepper, and cardamom, this versatile chutney works well as a glaze on pork and poultry.

Alan Richardson

Yields: 2 cups

• 1/2 cup(s) shallots, thinly sliced
• 1/2 tablespoon(s) minced garlic
• 1/2  orange (including rind), cut into thin strips and seeded
• 4 cup(s) fresh blueberries, washed and drained
• 1/2 cup(s) balsamic vinegar
• 1/3 cup(s) (packed) dark brown sugar
• 1 tablespoon(s) chopped fresh tarragon leaves or 1 teaspoon dried tarragon
• 1/2 teaspoon(s) dried red-pepper flakes
• 1/2 teaspoon(s) ground cardamon
• 1/2 teaspoon(s) salt (I use Sea Salt for mineral content)

Directions

1. Make the chutney: In a large, nonstick saucepan over high heat, cook shallots and garlic for 1 minute. Add orange, blueberries, vinegar, sugar, tarragon, red pepper, cardamom, and salt and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until thickened — about 50 minutes. Pour chutney into a pint jar. Cover and store in the refrigerator for up to 1 month.

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