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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Another recipe from my mom's chutney collection. Adapted from Southern Living. Good spread on top of cheese and crackers. Also goes nicely with grilled chicken or pork. Ingredients:
1 large granny smith apple, peeled and diced |
1/2 cup sugar |
1/2 cup orange juice |
1 tablespoon grated orange rind |
1 teaspoon ground ginger |
1/4-1/2 teaspoon dry crushed red pepper |
1/4 teaspoon ground black pepper |
4 cups blueberries (fresh or frozen) |
3 tablespoons balsamic vinegar |
Directions:
1. Add the first 7 ingredients to a large pot; bring to a boil.
2. Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
3. Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
4. Divide mixture into air-tight containers.
5. Store in refrigerator up to 1 week; freeze up to 6 months.
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