Blueberry Chutney

2 pint baskets ripe blueberries or 2 (12 oz each) pkgs frozen unsweetened
1 medium onion, chopped
1 1/2 cups red wine vinegar
1/2 cup golden raisins
1/2 cup packed light brown sugar
2 tsp yellow mustard seed
1 tbsp grated crystallized ginger
1/2 tsp ground cinnamon
Pinch each of salt and ground nutmeg
1/2 tsp dried crushed red pepper

Combine all and simmer 45 minutes, until thick.

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Preserves