Blueberry Baked Brie Topper
Prep time
Cook time
Total time
Serves: 11
  • 4 cups blueberries
  • 1 red onion, sliced finely
  • 1.5 cups red wine vinegar
  • ½ cup honey
  • 1 tsp yellow mustard seeds
  • ½ tsp cinnamon
  • ½ tsp fresh ground, course black pepper
  • pinch of salt
  1. Place onion, blueberries, vinegar, honey and spices in a sauce pan and simmer gently until the berries and onion has softened and the liquid has reduced by about half. I did mine for about 30 min.
  2. While the chutney is cooking, bring your clean, empty jars up to temp in the oven. I baked mine at 350 degrees for about 20 min. On the stove bring a small pot of water to the boil and place your lids in it. Bring another larger pot of water to the boil and place a rack in the bottom. When the chutney is done and the jars are hot, fill each with chutney leaving about a ½ inch of headroom. Fit with a lid and screw on a ring (gently!)
  3. Place each jar in the big pot of water to process for 15 min. Remove and set on the counter to cool and seal.
  4. Place in pantry and try your best not to open them for a few weeks to allow the flavors to meld.
Recipe by Home To Heather at