0 Ratings
Recipe courtesy of Chef Jesse MacDonald
2 Pints fresh blueberries
.50 cup White wine vinegar
0.50 cup Water
1.50 cup White sugar
0.25 cup Apple juice
1 cup IQF Blueberries
0.50 cup White sugar
1 Lemon, juiced and zested
1 tsp Vanilla
0.50 tsp Ground coriander
Salt and pepper to taste
Top each oyster with 1-2 oz of blueberry chutney and serve cold
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