Blueberry Green Peppercorn Chutney

2 cups brown sugar (500 mL)
¼ cup raspberry vinegar (60 mL)
¼ cup red wine vinegar (60 mL)
¼ cup white wine vinegar (60 mL)
4 cups blueberries (1 L)
¼ cup green peppercorns (60 mL)
1 lemon, freshly squeezed
1½ tsp. fresh ginger, grated (7 mL)

Combine the brown sugar, raspberry vinegar, red wine vinegar and white wine vinegar in a pot.

Place over medium-low heat and stir to dissolve the brown sugar.

Simmer for 5 minutes.

Add the blueberries, onion, green peppercorns, lemon juice, freshly squeezed and ginger.

Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.

The chutney will keep for several weeks stored in the refrigerator in an airtight container.