Blueberry Green Peppercorn Chutney

• 2 cups brown sugar 500 mL
• 1/4 cup raspberry vinegar 60 mL
• 1/4 cup red wine vinegar 60 mL
• 1/4 cup white wine vinegar 60 mL
• 4 cups blueberries fresh or frozen, 1 L
• 1/4 cup green peppercorns *, 60 mL
• 1 juice
• 1 lemon
• 1 1/2 teaspoons fresh ginger grated, 7 mL

1. Combine the brown sugar, raspberry vinegar, red wine vinegar and white wine vinegar in a pot.
2. Place over medium-low heat and stir to dissolve the brown sugar.
3. Simmer for 5 minutes.
4. Add the blueberries, onion, green peppercorns, lemon juice and ginger.
5. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
6. The chutney will keep for several weeks stored in the refrigerator in an airtight container.

raspberry vinegar, red wine vinegar, white wine vinegar, blueberries, green peppercorns, juice, lemon, ginger

Taken from www.yummly.com/recipe/Blueberry-Green-Peppercorn-Chutney-1648383 (may not work)