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© Meredith Corporation. All rights reserved. Used with permission.
(3 half-pints (twenty-four 2-tablespoon servings))
In a medium saucepan, stir together sugar, vinegar, onion, lemon zest, ginger, cinnamon, salt and cayenne. Bring to a boil, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
Stir in 2 cups blueberries and the cranberries. Return to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally.
Add the remaining 4 cups blueberries. Return to boiling; reduce heat. Simmer, uncovered, for 20 minutes more or until thickened and of desired consistency, stirring occasionally.
Ladle hot chutney into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to a boil). Remove jars from canner; cool on wire racks. (Or, ladle mixture into half-pint freezer containers; seal and label. Store for up to 2 weeks in the refrigerator or for up to 3 months in the freezer.)