Blueberry and onion on merlot wine chutney

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  • 7 red onions
  • 1 cup blueberries
  • 1 ½ cup merlot wine
  • 1 cup brown sugar
  • 1 cinnamon stick
  • 1 rosemary stick
  • Olive oil, as necessary


Julienne the onions. Put the onions, blueberries, cinnamon, and rosemary in a saucepan with olive oil. Simmer for 20 minutes until the onions are brown and caramelized.

Add the red wine and sugar, and simmer until thick and with a jam-like consistency.

Serve the chutney with a delicious cheese platter and crackers.