Blueberry Chutney


As an option to traditional cranberry sauce – mix it up with Blueberry Chutney! Once you dip your mashed potatoes into this, there’s no turning back. The versatile sweetness of blueberries takes cranberry sauce to the next level.  This Blueberry Chutney is also a sensational match with grilled turkey, chicken or pork.


  • 4 cups frozen or fresh blueberries
  • 1 can (16 ounces) whole berry cranberry sauce
  • ¼ cup sugar
  • 3 tablespoons balsamic vinegar
  • 1-½ teaspoons grated orange peel
  • 1 teaspoon ground ginger
  • ¼ to ½ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper


  1. In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers
  2. Bring to a boil
  3. Boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes
  4. Pour into clean jars
  5. Cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer’s directions, or place in covered plastic containers and freeze
  6. Serve with roasted or grilled turkey, chicken or pork, if desired

Number of servings (yield): 3

Source: U.S. Highbush Blueberry Council