Wild Blueberry Chutney

Description
Use in place of your favorite relish. It's perfect with pork roast, duck, venison, broiled meats such as chicken or beef, as an accompaniment to a festive Thanksgiving or Christmas dinner, or as a topping for a turkey or chicken sandwich. Or it use as an appetizer by topping a small wheel of brie cheese with the chutney and serving it with crackers or bread.
 * Yields about 1 cup (800 g)

Ingredients

 * ½ cup (125 ml) raspberry vinegar
 * ½ cup (100 g) sugar
 * 1 medium onion, minced
 * ¼ teaspoon fresh minced ginger
 * ⅛ teaspoon ground cinnamon
 * 1 teaspoon minced lemon rind
 * pinch of cayenne pepper
 * pinch of salt
 * 3 cups (450 g) wild blueberries
 * ¼ cup (100 g) cranberries (dried)

Directions

 * 1) Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper, and salt in a sauce pan, bring to a boil and simmer 15 minutes.
 * 2) Add 1 cup (150 g) of wild blueberries, and the cranberries.
 * 3) Simmer 20 minutes, stirring frequently.
 * 4) Add remaining 2 cups (300g) blueberries and simmer another 10 minutes.