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Blueberry Chutney by

Serve with pork tenderloin topped with a mustard sauce.


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


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

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