Ingredients:

  • 1 lb (450g) fresh blackberries, rinsed and patted dry
  • 1 medium onion, finely chopped (about 1 cup)
  • 1/2 cup (120ml) apple cider vinegar
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 cup (60ml) water
  • 1/4 cup (50g) dried cranberries, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. In the saucepan, combine blackberries, onion, apple cider vinegar, granulated sugar, brown sugar, water, dried cranberries, garlic, ginger, cinnamon, cloves, red pepper flakes (if using), salt, and pepper.
  2. Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally.
  3. Reduce the heat to low and simmer gently, uncovered, for approximately 60 minutes, or until the blackberry chutney has thickened and reduced. Stir frequently to prevent sticking. The chutney should coat the back of a spoon.
  4. Spoon a small amount of chutney onto a chilled plate. Let it cool for a minute. Run your finger through it. If it leaves a clear track, it's ready. If not, continue simmering.
  5. Carefully transfer the hot chutney into the sterilized jars, leaving about 1/4 inch headspace.
  6. Wipe the jar rims clean. Place lids and bands on the jars, tightening them fingertip tight. Process in a boiling water bath for 10 minutes (adjust for altitude if necessary). Alternatively, store in the refrigerator for up to 2 weeks.
  7. Let the jars cool completely. Allow the blackberry chutney to mature in the refrigerator for at least one week before using for the flavors to meld and deepen.