By In The Kitchen With Stefano Faita
Serve this sweet and tangy chutney with chicken, pork and duck or with brie and crackers for an easy appetizer.
1/2 cup sugar
1/2 cup red wine vinegar
Juice of 1 lemon
1/4 cup raisins or currants
1 shallot, finely chopped
3 cups blueberries, fresh or frozen (about 1 pound)
1 tbsp. chopped fresh ginger
1 tbsp. chopped fresh thyme or 1 to 2 sprigs whole
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
Salt and freshly ground pepper, to taste
Add sugar, red wine vinegar, lemon juice and raisins to skillet over medium heat. When sugar melts, add shallot, blueberries, ginger, thyme, cinnamon, nutmeg, cloves and salt and pepper. Stirring frequently, cook until most of the liquid has evaporated over medium to medium high heat, about 15 to 20 minutes. The chutney will thicken as it cools. If using whole thyme sprigs, remove before serving. Store in refrigerator for up to 1 week.
Yield: About 1 to 1/2 cups.