Blueberry Chutney

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.