Although this blueberry chutney is great any time of the year, I especially love it in the winter. I usually make a lot of it and serve it with brie or camembert and crackers on Christmas Eve. It's always a great hit. It can also be used as a sandwich spread (it's terrific with ham).
3 cups fresh or frozen blueberries
1/4 cup minced onion
1 Tbsp. grated fresh ginger root
1/3 cup apple cider vinegar
1/2 cup brown sugar
2 Tbsp. cornstarch
1 cinnamon stick
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. Then, enjoy!