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Prep Time
15 mins
Total Time
50 mins
2 cups (500 mL) jam


2 tbsp
canola oil
30 mL
large red onion, diced
1/4 tsp
each salt and pepper
1 mL
1/2 cup
each dry red wine, cranberry juice, honey and red wine vinegar
125 mL
1 cup
250 mL
2 tbsp
chopped thyme
30 mL
1 tbsp
balsamic vinegar
15 mL


Step 1
In a large skillet, heat oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions soften, 3 to 5 min. Stir in wine, juice, honey and red wine vinegar. Bring to a gentle simmer and cook until almost all liquid evaporates, about 15 min. Reduce heat to low, stir in the blueberries and cook until mixture reaches a jam-like consistency, about 15 min. Transfer to a bowl and stir in thyme and balsamic vinegar. Let cool. Transfer to a resealable container and refrigerate for up to 2 weeks.


Enjoy this jam spread atop baked brie, as part of a meat and cheese plate or as a tangy condiment for our mini meat pies.
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Nutrition Facts

Nutrition Description:
2 tbsp/30 mL
1 g
8 g
25 mg