Saturday, May 12, 2007

Blueberry Chutney

My mother-in-law is a big fan of blueberries; she says it’s for the anti-oxidant properties. She also likes salmon. So for Mothers’ Day (is that apostrophe placed properly?) I’m going to try broiled salmon over grits with a blueberry chutney (which will probably destroy whatever anti-oxidants there are; perhaps I should save out some berries for the spinach salad).

Anyway, I guess I’m going to try to make some blueberry chutney this afternoon. I have everything but the blueberries and the ginger root. Here's the recipe I’ll try. I will doubtless have to change this post later:

Blueberry Chutney
  • 1 c. blueberries
  • 1/4 c. golden raisins
  • 2 Tbsp. chopped onions
  • 1/4 c. packed brown sugar
  • 2 Tbsp. cider vinegar
  • 1 stick cinnamon
  • S&P to taste
Place all ingredients in a large sauce pan.
Bring to a slow boil over medium heat for 1 minute.
Remove cinnamon stick.
Add 1 medium ginger root, finely grated (added Summer 2010)
Reduce heat & reduce sauce to proper texture.
Remove from heat & refrigerate.

We’ll see how it goes. I think we’ll try some of it on brie tonight before experimenting on our guest of honor tomorrow.


UltraCrepidarian said...

Oh this sounds amazing!



St. Izzy said...

It's reducing now, and so far seems very alright.

It turns out we didn’t have raisins, so I used currants. This meant needing to soften them a bit, so I started with the currants and some hot water in a pan while I chopped my onion and grated my ginger root. Which means extra liquid (as does the splash of white wine I threw in), which means extra time reducing down.

But so far, so good.

St. Elizabeth of Cayce said...

First report from the consuming crowd:

The flavors mixed wonderfully! I crushed my blueberries to avoid having them pop in my mouth (it's a texture thing...), and thoroughly enjoyed the sweetness of the chutney with the earthiness of the baked brie.


St. Izzy said...

After having it on the brie, I was a little worried that it might be too sweet for the salmon. I need not have been. It was marvelous.

I started with just a bit of the chutney on the salmon, but added more before I was done. SWBSWMBO did the same. It was a good match.

St. Elizabeth of Cayce said...

Just wanted to add that this is also very good on the Delice de Bourgonne cheese. The two sweets work well together.