My freezer ingredients today are grass fed and finished blade steaks from Empire Valley Meats via the Kitsilano Farmers Market, and foraged wild huckleberries frozen fresh from last summer.
makes 1 1/2 c
Ingredients: 2 c frozen BC organic blueberries/huckleberries
1/2 c organic cider vinegar
1/2 c water
1 c firmly packed organic dark brown sugar
1/2 t ground cloves
1/2 t ground ginger
1/4 t cayenne pepper
1 t ground cinnamon
1/2 t sea salt
Tools and method:
None aluminum sauce pan and a food mill
canning jars or freeze containers
1) Combine the blueberries, vinegar and water in non aluminum sauce pan and boil for 5 minutes.
2) Put the mixture through a food mill fitted with the fine plate and set over bowl. Discard the pulp.
3) Put the liquid and the remaining ingredients in a non aluminum sauce pan and simmer for another 10 minutes until slightly thick. Pour into hot jars and seal. Heat process in a water bath 10 minutes.
Or simply use right away.