Ingredients

• 1 tablespoon butter
• 1/2 cup shallots thinly sliced
• 1/2 tablespoon garlic
• minced
• zest from 1 orange
• 4 cups blueberries
• washed and drained (or thawed and drained if frozen)
• 1/2 cup balsamic vinegar
• 1/3 cup Monin Monin Wildberry Purée
• 1 teaspoon dried tarragon
• 1/2 teaspoon dried red pepper flakes
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt

Glass: Culinary

Glass Size: 2.

Instructions

1. In a large, nonstick sauce pan, melt butter over medium heat and cook shallots and garlic for 1 minute.
2. Add orange zest, blueberries, vinegar, Monin Wildberry Purée, tarragon, red pepper, cardamom, and salt and bring to a boil.
3. Reduce heat to medium low and simmer, stirring occasionally, until thickened -- about 50 minutes.
4. Pour chutney into a pint jar. Cover and store in the refrigerator for up to 1 month. Use to top poultry, pork or fish. Try in sandwiches, wraps and salads.