2006 Blueberry Bake-Off 1st Place Adult Winner Susan Colarullo – Hopewell, NJ

Ingredients:

• 4 cups (2 pints) fresh Terhune Orchards blueberries
• 1 medium onion, finely chopped
• 1/2 cup balsamic or raspberry vinegar
• 1/2 cup golden raisins
• 1/2 packed brown sugar
• 2 teaspoons yellow mustard seed
• 1 tablespoon crystallized ginger, chopped fine
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon red pepper flakes
• 1/4 cup finely chopped walnuts (optional)
• pinch kosher salt pinch nutmeg

Directions:

Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, red pepper flakes, walnuts (optional), salt and nutmeg. Bring mixture to a boil; lower heat to a simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Cover and refrigerate 30-45 minutes.