Turkey On Horseback With Blueberry Chutney Recipes

BLUEBERRY CHUTNEY

Steps:

• Stir blueberries, Almond Breeze, raisins, red onion, bell pepper, vinegar, sugar, ginger, and garlic together in a medium saucepan and bring to a boil. Reduce heat then simmer, covered, for 20 minutes.
• Remove cover and cook until excess liquid has cooked off, about 10 minutes more. Season with salt and pepper.
• Serve over grilled chicken, fish, or pork. Leftover chutney is also a great topper for Brie cheese.

BLUEBERRY CHUTNEY

Steps:

• Add the first 7 ingredients to a large pot; bring to a boil.
• Lower heat and simmer for 15 minutes or until the apple is tender, stir frequently.
• Add in blueberries and vinegar; bring to a boil Lower heat to medium and cook 40 minutes or until thickened; stir often.
• Divide mixture into air-tight containers.
• Store in refrigerator up to 1 week; freeze up to 6 months.

BLUEBERRY CHUTNEY

Steps:

• Combine all ingredients in a saucepan.
• Do not use an aluminum pan.
• Bring to a boil, and boil uncovered, stirring frequently, until slightly thickened (15 to 20 minutes).
• Pour into clean jars,cover and refrigerate for up to three weeks.
• Can be canned or frozen for longer storage.
• Plastic containers work best for freezing.
• Serve with turkey, chicken or pork.

PORK TENDERLOIN WITH BLUEBERRY CHUTNEY

Steps:

• Heat broiler with rack set 4 inches from heat. In a small saucepan, combine blueberries, grapes, ginger, shallot, and 1/2 cup water; season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium-high; cook, stirring occasionally, until grapes break down and mixture thickens, 20 to 25 minutes. Stir in 1 teaspoon vinegar.
• While the chutney cooks, place tenderloin on an aluminum foil-lined baking sheet. Rub with 2 teaspoons mustard; season with salt and pepper. Broil, turning occasionally, until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 15 to 20 minutes. Cover with foil and let rest 10 minutes before thinly slicing and serving.
• Meanwhile, in a large bowl, whisk together oil, remain-ing tablespoon vinegar, and remaining teaspoon mustard; season with salt and pepper. Just before serving, add watercress and toss. Serve pork with chutney and salad.

BLUEBERRY CHUTNEY RECIPE

Steps:

• Enjoy!

TURKEY ON HORSEBACK WITH BLUEBERRY CHUTNEY

Steps:

• Place garlic on sheet of foil, drizzle top with olive oil and sprinkle with salt and pepper, completely seal packet. Place in preheated 325 degree oven and roast for 35 minutes. Remove packet from oven, open packet and let cool. When cool enough to handle squeeze individual cloves out of dried skin into small bowl. Mash roasted garlic with fork to puree in small bowl and stir in thyme, lemon zest and olive oil to make a thick paste. Cut turkey into logs in a uniform manner, coat the turkey logs with the roasted garlic mixture, sprinkle with salt and pepper and then wrap the bacon around each piece of turkey, securing ends with toothpick. Prepare grill to medium high heat and lightly grease grill rack. Place turkey on grill and grill for 8 minutes, rotate 25 degrees and continue cooking and turning until turkey is browned and completely cooked and the bacon is crisped. Inside temperature of turkey should register 165 degrees. Remove turkey from grill and place on cutting board and let sit for a few minutes before slicing on the bias and arranging the pieces on a serving platter. Meanwhile, make blueberry chutney by combining all ingredients in a medium sauce pan and place on the grill rack or side burner and bring to a boil. Move saucepan to back of the grill and cook over medium low temperature, stirring occasionally until thickened and chutney comes together. Keep warm and serve turkey with generous portions of the blueberry chutney.