Blackberry Ginger Chutney
|||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|
|||2 pints The Perfect Purée Blackberry, thawed|
| Method: |
|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.