Blueberry Chutney

Blueberries are one of the most desired summer fruits for their flavor and color. USDA has ranked them number one in antioxidant activity (as compared to 40 other fresh fruits and vegetables). Blueberries get their color from anthocyanin, an antioxidant that helps protect cells from damage that contributes to many chronic diseases. Why limit the use of blueberries to just sprinkling on cereal or baking into blueberry muffins?

1 cup peeled tart apple (2 small apples)
 ½ cup sugar (or Splenda)
 ½ cup orange juice
1 tsp ground ginger
2 teaspoons grated fresh orange peel
 ½ teaspoon crushed red pepper (optional)
 ¼ teaspoon ground black pepper
4 cups (1 quart) fresh blueberries
3 tablespoons balsamic vinegar

In a medium saucepan combine the apple, sweetener, orange juice, ginger, orange peel, red and black pepper. Bring mixture to a boil; reduce heat to medium, summer uncovered, stirring occasionally until apple is tender (approx 15 min). Add blueberries and vinegar; bring to a boil; boil uncovered, stirring frequently, until a sauce forms and thickens slightly (approx 5 min).

Yield: 1-1/2 cups (6 servings)

Each  ¼ cup serving contains: Calories-164 (142), Protein-1gm, Carbs-42 (26) gm, Fat-1gm, Sat Fat-0gm, Fiber-4gm, Phytosterols-3mg, Sodium-9mg, Potassium-195mg, Vit-K-0

Adapted from the North American Blueberry Council

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