Blueberry Chutney

• 1/2 cup red wine vinegar
• 1 cup honey
• 1/2 cup sugar
• 1/2 cup spicy white wine (such as Gewurztraminer or Riesling)
• 2 cups chopped red onions
• 1 tablespoon minced garlic
• 1 small red chili peppers, crushed (about 1/2 tsp) or 1 small crushed dried chili, to taste (about 1/2 tsp)
• 1 cinnamon stick
• 1 teaspoon peeled grated ginger
• 1 tablespoon whole coriander seed
• 5 pints blueberries
• 1 cup golden raisin

1. In a large non-reactive pot, bring the vinegar, honey, sugar, wine, onion, garlic, chile, cinnamon stick, ginger and coriander seeds to a boil.
2. Reduce the heat and simmer for 30 minutes, until reduced slightly.
3. Add the blueberries and raisins and cook gently for 10 minutes.
4. Store in the refrigerator in a jar with a tight fitting lid for up to 3 weeks, or can it in pint jars, following standard canning procedures. The flavour improves with age.

red wine vinegar, honey, sugar, white wine, red onions, garlic, red chili peppers, cinnamon, ginger, blueberries, golden raisin

Taken from www.food.com/recipe/blueberry-chutney-164317 (may not work)