Cranberry Blueberry Chutney Relish Recipes

CRANBERRY-BLUEBERRY CHUTNEY / RELISH

Steps:

• Cook cranberries per directions on the bag.
• Take off heat and let cool.
• Add the can of manderin oranges, blueberries and craisins.
• Put in refrigerator & chill.
• You, of course can add more or less of each of the fruit.

BLUEBERRY CHUTNEY

Steps:

• Combine all ingredients in a saucepan.
• Do not use an aluminum pan.
• Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
• Pour into clean jars,cover and refrigerate for up to three weeks.
• Can be canned or frozen for longer storage.
• Plastic containers work best for freezing.
• Serve with turkey, chicken or pork.

BLUE CRANBERRY SAUCE

Steps:

• Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
• Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
• Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
• Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.