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Blueberry Chutney

Ingredients
  • 1/2 cup red wine vinegar
  • 1/3 cup light brown sugar
  • 1/4 cup finely chopped crystallized ginger
  • zest of 2 lemons, minced
  • juice of 2 lemons
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon crushed red pepper flakes
  • 4 whole cloves
  • pinch ground mace
  • 4 cups blueberries, fresh or frozen
Instructions

In a medium-size nonreactive saucepan, heat the vinegar and sugar over low heat. Simmer for 6 minutes, until slightly reduced. Add the ginger, lemon zest and juice, cinnamon, red pepper flakes, cloves, and mace, and simmer for 4 minutes. Stir in the blueberries and simmer for 2 minutes only. Remove from heat and allow to cool. Cover tightly and refrigerate. This will keep for 1 week in the refrigerator.

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