Blueberry Chutney by
Museumgrl
Serve with pork tenderloin topped with a mustard sauce.
Ingredients
2 cups fresh or frozen blueberries
1/4 cup minced shallot
2 Tbsp. grated fresh ginger root
1 Tbsp. ground cinnamon
2 Tsp. ground ginger
1/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup dried cranberries
2 Tbsp. cornstarch
2 cup
s fresh or frozen blueberries
1/4 cup
minced shallot
2 Tbsp
grated fresh ginger root
1 Tbsp
ground cinnamon
2 Tsp
ground ginger
1/3 cup
apple cider vinegar
1/2 cup
brown sugar
1/2 cup
dried cranberries
2 Tbsp
cornstarch
Instructions
Combine all ingredients except cornstarch and bring to a boil in a heavy saucepan. Reduce heat and cook until most of the liquid is evaporated, but there is still enough liquid to dissolve the cornstarch.
Servings: 8