"Silver Palate" Blueberry Chutney

[Stephanie Hill]

Someone asked for a copy of the Silver Palate's Spiced
Blueberry Chutney recipe. This recipe comes from
Silver Palate co-owner Julee Rosso's cookbook "Great
Good Food: Luscious Lower-fat Cooking"

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-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.

Yield 3 cups (Per Tablespoon: 15 calories, 4 g
carbohydrate, 1 g protein, 0 mg cholesterol, 1 g/6% fat)

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