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Blackberry Chutney




Source of Recipe


Brenda Lee Olson


Recipe Introduction


original recipe from Christine Cushing, Food Network




List of Ingredients




1 granny smith apple, peeled, cored, diced
juice of one lemon
1/4 cup brown sugar (60 ml)
1/2 onion, chopped
1 clove garlic, finely chopped
1/4 cup red wine vinegar (60 ml)
1/4 cup cassis (60 ml) (blackberry liquor - you may sub non-alcoholic juice)
2 cups blackberries (500 ml)
1 teaspoon ginger, freshly grated (5 ml)
zest of half a lemon
1/4 teaspoon salt (1 ml)



Recipe



Toss diced apple with lemon juice. Set aside.

In medium, wide, heavy saucepan over medium heat, combine brown sugar, onion, red wine vinegar, garlic and cassis. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Add apple and lemon juice and let simmer for 10 minutes, stirring occasionally. Add blackberries, ginger, and lemon zest and let simmer an additional 10 to 15 minutes stirring occasionally, until the mixture has slightly thickened.

Remove from heat, transfer to bowl and let cool. Makes about 2 cups. Serve with fish or vegetarian burgers. Refrigerate leftovers.

Yield: 16 servings (2 tbsp. per servings)