It's My Own Invention, as the White Knight (and my grandmother) would say

Blueberry Sage Chutney
3 pints blueberries, washed, stemmed and sorted
1 red onion, chopped fine
approximately 3 dozen sage leaves, chopped fine
1 1/2 cups red wine vinegar
1/2 cup honey
1/2 tsp salt
sprinkling of red pepper flakes

If you're lucky, like me, dump everything in your breadmaker and run the jam cycle.

Otherwise, combine all ingredients in a saucepan, bring to a boil and heat about 45 minutes.

Ladle into jars still hot from the dishwasher, top with lids and rings ditto, and put in boiling water bath for 15 minutes. See my improvised canning tongs? I knew I was saving all those asparagus elastics for something. No more scratching the lid or dropping the jar and scalding myself.

I think this will be good with roasted meats, especially fowl or pork; and also dumped over a log of chevre and spread on crackers.

Purple sage from my own garden, red onion of mysterious origin, and local blueberries (not my own blueberries, because here's my yield so far):
Enough for tomorrow's cereal. It's a start, and more than we got last year.

Oh, and not to be biologically deterministic, but there may be a reason I'm so nesty lately: the MomVee family is expecting a sixth member in January of 2009. I know, I buried the lede.