The weather is so hot and sticky at the moment that I’m looking for ideas for meals we can take down to the beach and eat in the little bit of sea breeze that’s down there in the evening. To make a cold tea look and taste that little bit more special I like to add a good homemade sauce or chutney and this one is beautiful made with summer fresh berries and a generous tot of bourbon to add some extra complexity to the flavour but not the preparation.
It tastes great alongside any leftover roast, with cold meats, cheeses, on a vegetarian nut loaf and it turns a simple chicken burger into a ‘gourmet’ creation in moments. Best of all, while it’s extra special if you pick your own berries it’s also perfectly delicious when it’s made with frozen fruit. This blueberry and bourbon chutney ticks all the boxes for a super useful summer stable to keep in the fridge.
- 1 T canola oil
- 1 small red onion, chopped
- 4 cloves garlic, chopped
- 1-2 jalapenos, seeded and chopped
- 1/2 cup bourbon
- 2 cups fresh or frozen blueberries (if you use frozen don’t defrost)
- 1/2 cup ketchup
- 1/3 cup cidar vinegar
- 2 T brown sugar
- 1 T maple syrup
- 1 t ground cloves
- 1 t ground cinnamon
- Heat the oil in a medium saucepan over a medium heat. Add the onion and cook, stirring occassionally, until tender and just starting to brown (2-4 minutes)
- Add garlic and chilli and cook, stirring, until fragrant (about 30 seconds).
- Add bourbon and increase heat to high, bring to a boil and cook until most of the liquid has evaporated (about 5 minutes).
- Stir in blueberries, ketchup, vinegar, sugar, maple syrup and spice and return to a boil. Reduce heat and simmer, stirring occassionally, until thickened (about 20 minutes).
I hope you enjoy this little treat. If you’re a blueberry fanatic like me you might also want to try this tangy lemon and blueberry slice for dessert – it’s another favourite in our house!
Are you are summer berry fan? Share your favourite tips or recipes in the comments below!