Berries Berries Everywhere!

Read here about where we got these berries!

In short, we went to a farm and came back with 2 pounds of blackberries and 5 pounds of blueberries. Not too bad, huh?

So far we have made blackberry limeade (drool, Chef Eva at the farm mentioned gave me that recipe), blueberry jam, and some ice cream toppings. The kids have pretty much enjoyed eating them as they cleaned the berries for me. No complaining here.

Another recipe we made was chipotle-blueberry chutney. This is pretty versatile. I could see it at Christmas just put over cream cheese and served with crackers. We put it over chicken one night and used leftovers wrapped in a tortilla and goat cheese. It isn't the prettiest meal, but it is pretty darn tasty with a kick from the chipotles (and next time I plan to kick it up even more). This is really worth giving it a shot.

Chipotle-Blueberry Chutney

Ingredients
4 cups fresh blueberries

1 cup finely chopped apple

1/2 cup apple cider vinegar

1/4 cup sugar

1/3 cup honey

1 t ground mustard

2 T chopped canned chipotle chiles in adobo sauce (about 2 chiles)

1/2 teaspoon ground ginger

Salt and pepper to taste
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently. Cool; pour into airtight containers.