Blackberry Ginger Chutney

Yield: 40 portions

    • 2 pints The Perfect Purée Blackberry Puree,  thawed
    • 1 tbsp. pickling spice
    • 6 black peppercorns, cracked
    • 1/2 tsp. kosher salt
    • 1 cup cabernet/red wine vinegar
    • 1 cup dark brown sugar
    • 1 cup jumbo yellow onion, diced finely
    • 1 tbsp. garlic, chopped
    • 1/2 cup ginger, diced finely
1. Place pickling spice and black peppercorns and salt in a cheesecloth, and tie into a sachet.
2. Combine vinegar, sugar, onions, garlic, ginger, pickling spice/pepper sachet in a saucepot and bring to a boil. Reduce to simmer and cook until the onions are clear. Add in the Blackberry puree and continue simmering the mixture until it is reduced to a loosely thickened mixture.
3. Cool, then remove and discard sachet. Store refrigerated.