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Blueberry Relish

Great addition to a baguette with goat cheese (or your preferred cheese)!


2 quarts blueberries

1 large onion, sliced

½ pound seedless raisins

½ cup brown sugar

1 pint cider vinegar

1 tsp ginger

1 tsp cinnamon

1 tsp mustard

1 dash salt



1 Combine onion, blueberries and raisins in electric blender and chop. Combine with remaining ingredients in saucepot and simmer until thickened.

2. Spoon hot relish into sanitized jars and cool before covering. Store in a cool, dark place for 6 weeks before using.

Yield 4 pints. Recipe from Elizabeth Barton's "The Complete Blueberry Cookbook"

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912