Garden Home Retreat house chef Brian Kelley uses this lovely blueberry chutney as a topping for his savory lemon thyme shortbread.
In large saucepan, combine all ingredients. Bring mixture to boil over medium heat, stirring frequently. Boil for 1 minute. Don't overcook or the berries will break down.
Allow the mixture to cool, then remove to a container and refrigerate covered until ready to use. The chutney will keep for 2 weeks in the refrigerator.
Makes 2 cups.
Time to prepare: 15 minutes.