Blueberry-Chipotle Chutney

Ingredients:

4 cups fresh blueberries
1 cup finely chopped Granny Smith apple
1/2 cup white wine vinegar
1/3 cup sugar
1/3 cup honey
3 Tbsp. grated orange rind
1 Tbsp. mustard seeds
2 Tbsp. chopped canned chipotle chiles in adobo sauce (about 2 chiles) (to use dried, rehydrate in hot water first)
1/2 tsp. salt
1/2 tsp. ground ginger

Instructions:

Combine all the ingredients in a large saucepan and bring to a boil. Reduce the heat and simmer, uncovered, for 25 minutes or until thick, stirring frequently. Coolthe mixture and pour into airtight containers.

Note: Blueberry-Chipotle Chutney can be refrigerated in airtight containers up to two months. This is excellent with grilled pork and poultry.

Yields 4 cups.

Recipe by Mark Scarbrough, Cooking Light Magazine, August 2005.