Sauces
Blueberry Onion Sauced Pork Tenderloin
Serves X
3/4 to 1 pound pork tenderloin
2 tablespoons butter, divided
2 medium onions, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup port wine or sweet sherry
2 tablespoons balsamic vinegar
1 cup fresh or frozen blueberry
1 cup chopped cherry tomatoes
2 tablespoons butter, divided
2 medium onions, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup port wine or sweet sherry
2 tablespoons balsamic vinegar
1 cup fresh or frozen blueberry
1 cup chopped cherry tomatoes
Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer Add port, balsamic, blueberries and tomatoes; bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.
Blueberry Balsamic
Vinegar
Vinegar
Serves X
- 4 cups frozen, thawed or fresh blueberries
- 1 quart balsamic vinegar
- 1/4 cup sugar
- 1 lime peel cut in strips (green part only)
- 1 (3-inch) cinnamon stick
In a large nonreactive saucepan crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat and simmer covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend. Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids. Pour vinegar into clean glass bottles or jars; refrigerate, tightly covered, indefinitely. Use this in salad dressings (as below) or drizzled over grilled chicken or beef.
Yield: 5-1/2 cups
Yield: 5-1/2 cups
Blueberry Vinaigrette
Serves X
- 1/4 cup olive oil
- 3 tablespoons Blueberry Balsamic Vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
In a cup, combine olive oil, Blueberry Balsamic Vinegar, salt and pepper. Serve on salad greens tossed with fresh or dried blueberries.
Variation: For a creamier dressing stir in 1 tablespoon mayonnaise or plain yogurt.
Yield: about 1/2 cup
Variation: For a creamier dressing stir in 1 tablespoon mayonnaise or plain yogurt.
Yield: about 1/2 cup
Berry Blueberry Chutney
Serves X
- 4 cups (1 L) frozen or fresh blueberries
- 1 can (16 ounces) whole berry cranberry sauce
- 1/4 cup (75 mL) sugar
- 3 tablespoons (45 mL) balsamic vinegar
- 1-1/2 teaspoons (7 mL) grated orange peel
- 1 teaspoon (5 mL) ground ginger
- 1/4 to 1/2 teaspoon (1 to 2 mL) crushed red pepper
- 1/4 teaspoon (1 mL) ground black pepper
In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes. Pour into clean jars; cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze. Serve with roasted or grilled turkey, chicken or pork, if desired.
Yield: 3 cups
Yield: 3 cups
Blueberry Sauce
Serves X
- 2 cups fresh or frozen blueberries
- 2 tablespoons sugar (or granulated non-nutritive sweetener)
- 1 tablespoon each lemon juice and water
In a medium-size saucepan, over medium heat, stir blueberries with sugar, lemon juice and water until berries are soft, about 5 minutes; chill.
Quick Blueberry-Cranberry Relish
Serves X
- 1 can (8 ounces) whole-berry cranberry sauce
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts or pecans
In a medium-sized microwave-safe dish, place cranberry sauce. Microwave on high power until melted, 60 to 80 seconds. Remove from microwave; fold in blueberries and nuts. Serve warm or cover and refrigerate until ready to serve.
Yield : 16 portions (about 2 tablespoons each)
Yield : 16 portions (about 2 tablespoons each)
Savory Apple Blueberry Compote
Serves X
- 1 tablespoon butter or margarine
- 2 Golden Delicious apples, peeled, cored, and thinly sliced
- 1/4 cup thinly sliced onion
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup fresh or frozen blueberries, divided
- 1 teaspoon lemon juice
In a medium skillet over medium heat, melt butter. Add apples and onion; cover and cook, stirring frequently, until apples are almost tender, 3 to 4 minutes. Meanwhile, in a small bowl, whisk together cornstarch, sugar, salt and pepper; stir in 2/3 cup water. Stir water mixture and 1/2 cup of the blueberries into the apples; cook, stirring gently, until thickened and sauce begins to color, 1 to 3 minutes. Remove from heat, stir in lemon juice and remaining 1/2 cup of blueberries. Serve with sliced pork or ham, chicken, turkey or game.
Yield : 4 portions (about 1/2 cup each)
Yield : 4 portions (about 1/2 cup each)
