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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
easy
Prep Time
15 min
Total Time
50 min
Makes
2 cups (500 mL) jam

Ingredients

2 tbsp
canola oil
30 mL
1
large red onion, diced
1/4 tsp
each salt and pepper
1 mL
1/2 cup
each dry red wine, cranberry juice, honey and red wine vinegar
125 mL
1 cup
blueberries
250 mL
2 tbsp
chopped thyme
30 mL
1 tbsp
balsamic vinegar
15 mL

Directions

Step 1
In a large skillet, heat oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions soften, 3 to 5 min. Stir in wine, juice, honey and red wine vinegar. Bring to a gentle simmer and cook until almost all liquid evaporates, about 15 min. Reduce heat to low, stir in the blueberries and cook until mixture reaches a jam-like consistency, about 15 min. Transfer to a bowl and stir in thyme and balsamic vinegar. Let cool. Transfer to a resealable container and refrigerate for up to 2 weeks.

Tip

Enjoy this jam spread atop baked brie, as part of a meat and cheese plate or as a tangy condiment for our mini meat pies.

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Nutritional Facts

Per:
Calories:
40
Fat:
1
Saturated Fat:
0
Monounsaturated Fats:
Trans:
Trans:
Carbs:
8
Fibre:
0
Sugar:
0
Sugar Alcohols:
Cholesterol:
0 mg
Protein:
0
Iron:
Sodium:
25 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: