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Berry Blueberry Chutney

Berry Blueberry Chutney

3 cups


  • 4 cups (1 L) frozen or fresh blueberries
  • 1 can (16 ounces) whole berry cranberry sauce
  • 1/4 cup (75 mL) sugar
  • 3 tablespoons (45 mL) balsamic vinegar
  • 1-1/2 teaspoons (7 mL) grated orange peel
  • 1 teaspoon (5 mL) ground ginger
  • 1/4 to 1/2 teaspoon (1 to 2 mL) crushed red pepper
  • 1/4 teaspoon (1 mL) 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; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.
  3. Pour into clean jars; cover and refrigerate up to 3 weeks, place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze.
  4. Serve with roasted or grilled turkey, chicken or pork, if desired.

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