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      Blueberry Chutney
      2 cups fresh or frozen blueberries
      1/2 cup minced onion
      1 clove garlic, minced
      1 tbs grated fresh ginger root
      1/3 cup apple cider vinegar
      1/2 cup brown sugar
      1/2 cup dried blueberries
      2 tbs cornstarch
      1 cinnamon stick
      dash salt
      Combine all ingredients in medium saucepan, then bring to boil over medium heat, stirring frequently. Boil 1 minute and remove cinnamon stick. Cool completely, place in tightly sealed containers, and refrigerate for up to 2 weeks.

      This makes a lot – and it freezes well too!
      busy bee

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