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.

5 comments:

UltraCrepidarian said...

Oh this sounds amazing!

Drool!

W

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.

Yummers!

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.