Adapted from Mark Scarbrough's recipe from Cooking Light, August 2005
4 cups fresh blueberries
1 cup finely chopped Granny Smith apple
1/2 cup white wine vinegar
1/2 cup Splenda (or 1/3 cup honey, 1/3 cup sugar)
3 tablespoons grated orange rind
1 tablespoon mustard seeds
2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
1/2 teaspoon salt
1/2 teaspoon ground ginger
Combine all ingredients in a large saucepan and bring to a boil.
Reduce heat and simmer, uncovered, 25 minutes or until thick, stirring frequently.
Cool; pour into airtight containers and refrigerate for up to 2 months.
Yield: 4 cups (serving size: 2 tablespoons)
***Dawn's note: I like his suggestion of spreading some on a tortilla and adding chicken and/or feta cheese.
4 cups fresh blueberries
1 cup finely chopped Granny Smith apple
1/2 cup white wine vinegar
1/2 cup Splenda (or 1/3 cup honey, 1/3 cup sugar)
3 tablespoons grated orange rind
1 tablespoon mustard seeds
2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
1/2 teaspoon salt
1/2 teaspoon ground ginger
Combine all ingredients in a large saucepan and bring to a boil.
Reduce heat and simmer, uncovered, 25 minutes or until thick, stirring frequently.
Cool; pour into airtight containers and refrigerate for up to 2 months.
Yield: 4 cups (serving size: 2 tablespoons)
***Dawn's note: I like his suggestion of spreading some on a tortilla and adding chicken and/or feta cheese.