Here’s a recipe that uses fresh produce (buy local!) and no
meat to fit with our green theme …
Blueberry Chutney
1/4 stick unsalted butter
1 small red onion, finely chopped
2 cups fresh or frozen blueberries
1/4 cup turbinado sugar
1 Tbsp. minced fresh ginger
1 clove minced fresh garlic
1 tsp. grated nutmeg
1 cinnamon stick
1/8 cup balsamic vinegar
Makes 2 cups.
Heat medium saucepan over medium-high heat. Saute onions in
butter until softened and just beginning to brown. Add blueberries through
cinnamon stick and simmer over low heat until blueberries break down, about
15-20 minutes. Remove from heat and stir in vinegar. Refrigerate until ready to
use.
Pour warm chutney over a gently warmed round of brie and serve
with toasted bread rounds or crackers for a crowd pleaser! ◊
