While cranberry sauce is an undeniable staple of a holiday dinner, we say the more sauce options the merrier at this time of year!
This easy recipe for wild blueberry and onion chutney calls for frozen berries in lieu of fresh simply because if it's not summertime in Canada, you're not going to find regionally-grown wild blueberries at a farmers' market or grocer. Head to the freezer section of a grocery store, though, and you'll easily find Canadian wild blueberries...and plenty of other types of frozen Canadian produce too.
The more ya know!
This sweet-and-tangy chutney feels right home during a Christmas dinner, obviously, but we say try finishing off some baked brie with a couple dollops for a delicious holiday-appropriate appetizer that your pals are sure to love.
Watch: Dan Clapson talks holiday dinner tips and tricks on Global News Calgary
Wild blueberry and onion chutney
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 zest
1 pinch of cayenne pepper
1 pinch of salt
3 cups frozen Canadian wild blueberries, thawed
1/4 cup dried blueberries or dried cranberries
salt, for additional seasoning if desired
Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper, and salt in a sauce pan, bring to a simmer on medium-high heat and simmer 15 minutes.
Add Canadian wild blueberries and dried blueberries or cranberries and simmer at medium heat for 25 minutes, stirring frequently. Berries will breakdown and sauce will thicken noticeably.
Remove from heat and allow to cool before transferring to sealed container. Keep refrigerated and use as desired.
- Yield:
- Approximately 2 1/2 cups chutney
- Prep Time:
- 5 minutes
- Cook Time:
- 25 minutes
