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
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:
Oh this sounds amazing!
Drool!
W
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.
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!
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.
Just wanted to add that this is also very good on the Delice de Bourgonne cheese. The two sweets work well together.
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