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4 cups frozen or fresh blueberries
1 can whole berry cranberry sauce
1/4 cup sugar
3 tbsp balsamic vinegar
1 1/2 tsp grated orange peel
1 tsp ground ginger
1/4 tsp hot red chilli flakes
1/4 tsp ground black pepper

In a medium non-reactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, chilli flakes and black peppers.

Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes. Pour into clean jars; cover and refrigerate up to three weeks or place in canning jars and process according to manufacturer's directions or place in covered plastic containers and freeze.

 

Nutritional information per cup:
105 calories
27 g carbohydrate
0 g fat
2 g fibre
7 mg vitamin C

~ Recipe courtesy of B.C. Blueberries