Blueberry Chutney - cooking recipe

Ingredients

4 cups fresh blueberries or 4 cups frozen blueberries
1 (16 ounce) can whole berry cranberry sauce
1/4 cup sugar (fructose works)
3 tablespoons balsamic vinegar
1 1/2 teaspoons orange zest
1 teaspoon ground ginger
1/4 - 1/2 teaspoon dried red pepper flakes
1/4 teaspoon black pepper (ground)

Preparation

Combine all ingredients in a saucepan.
Do not use an aluminum pan.
Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
Pour into clean jars,cover and refrigerate for up to three weeks.
Can be canned or frozen for longer storage.
Plastic containers work best for freezing.
Serve with turkey, chicken or pork.