Recipe: Blueberry Chutney (using crystallized ginger)

BLUEBERRY CHUTNEY

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

In a medium-sized, non-reactive 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. Simmer for 4 minutes. (If desired, remove the cloves.)

Stir in the blueberries and simmer for 2 minutes only. Remove from the heat and allow to cool.

Cover tightly and refrigerate. Will keep for one week in the refrigerator.

Makes 3 cups
Source: Great Good Food by Julee Rosso