Wild Blueberry Chutney

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  • 1/2 cup raspberry vinegar
  • 1/2 cup sugar
  • 1 medium onion, minced
  • 1/4 teaspoon fresh minced ginger
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon minced lemon rind
  • pinch of cayenne pepper
  • pinch of salt
  • 3 cups Wild Blueberries
  • 1/4 cup dried cranberries


Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper, and salt in a sauce pan, bring to a boil and simmer 15 minutes. Add 1 cup of Wild Blueberries, and the cranberries. Simmer 20 minutes, stirring frequently. Add remaining 2 cups blueberries and simmer another 10 minutes. Wild Blueberry Chutney yields about 1 cup.

Use in place of your favorite relish. It’s perfect with pork roast, duck, venison, broiled meats such as chicken or beef, as an accompaniment to a festive Thanksgiving or Christmas dinner, or as a topping for a turkey or chicken sandwich. Or it use as an appetizer by topping a small wheel of brie cheese with the chutney and serving it with crackers or bread.

Wild Blue is Good for You!