Blueberry-Chipotle Chutney - cooking recipe

Ingredients

4 cups fresh blueberries
1 cup granny smith apple, finely chopped
1/2 cup white wine vinegar
1/3 cup sugar
1/3 cup honey
3 tablespoons orange rind, grated
1 tablespoon mustard seeds
2 tablespoons chipotle chiles in adobo, chopped (about 2 chiles)
1/2 teaspoon salt
1/2 teaspoon ground ginger

Preparation

Combine all ingredients in a large saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently.
Cool; pour into airtight containers.
Note: Refrigerate Blueberry-Chipotle Chutney in airtight containers up to two months.
Or: Place the chutney in canning jars. This would produce 6 - 7 half pint jars.