2 cups frozen Nova Scotia wild blueberries
1 cup packed brown sugar
2 tbsp raspberry vinegar
2 tbsp white wine vinegar
2 tbsp red wine vinegar
2 tbsp brined green peppercorns
1/2 cup finely diced white onion
1 lemon (zest and juice)
1 tsp ginger
1 tbsp canola oil
Finely dice the white onion and sweat it over a medium heat in the canola oil.
Add 1 tsp finely grated ginger.
Deglaze the pan with the mixture of all 3 vinegars.
Add 1 cup of the frozen blueberries, the peppercorns, lemon zest and juice, and sugar.
Cook over medium heat stirring frequently until the blueberries thicken. When it is done, take the pot off the heat and stir in 1 more cup of blueberries.
Recipe by Chef Greg Clancy, Saege Bistro