2 tbsp. hot water
1 tsp. unflavored gelatin
1 tbsp. vegetable oil
1/4 c. finely chopped celery
2 tbsp. finely chopped onion
1 (16 oz.) pkg. frozen blackberries, thawed
1/4 c. red wine vinegar
3 tbsp. honey
2 tbsp. granulated sugar
1/2 tsp. ground cinnamon

In a small bowl, combine water and gelatin; stir until gelatin is dissolved. In a medium saucepan, heat oil over medium heat. Add celery and onion; saute until tender. Add remaining ingredients; stir until well blended. Bring to a boil; remove from heat. Stir gelatin mixture into blackberry mixture. Store in an airtight container in refrigerator. Serve with meat or bread. Yield: about 2 cups chutney.