Healthy and Delicious BC Blueberries

Sauces


Blueberry Bacon Chutney
Serves X
Per Portion: Not Available
Yields 1.5 cups
  • 1 cup (150 g) B.C. Blueberries, fresh or frozen
  • 1 cup (150 g) Thick sliced bacon, diced
  • ½ cup (75 g) Shallot, finely diced
  • ½ cup (75 g) Granny Smith apple, peeled, cored and diced
  • ½ cups (120 ml) Apple cider vinegar
  • ⅓ cup (80 ml) Maple syrup
  • 1 tsp (5 ml) Orange zest, finely grated
  • ½ tsp (2.5 ml) Ground black pepper
  • ¼ tsp (1.5 ml) Ground clove
In a medium pan, fry the diced bacon over medium heat, until light brown, but not crispy.
Strain the bacon and reserve 2 tablespoons of the bacon fat.
Using the same skillet, add the bacon fat, blueberries, shallot, apple, apple cider vinegar, maple syrup, black pepper and clove.
Bring to a boil and continue to simmer, on a medium-low heat, for 45- 60 minutes until thick and reduced.
Add the cooked bacon and orange zest.
Serve at room temperature.
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Berry Blueberry Chutney
Serves X
Per Portion: Not Available
  • 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

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Blueberry Barbecue Sauce
Serves X
Per Portion: Not Available
  • 1 tbsp (15 ml) Vegetable oil
  • ¼ cup (40 g) Shallot or white onion, finely minced
  • 1 tbsp (10 g) Fresh garlic (approx. 3 cloves), minced
  • 1 tsp (5 ml) Salt
  • 3 cups (450 g) B.C. blueberries - fresh or frozen
  • ¾ cup (135 g) Brown sugar, packed
  • ½ cup (120 ml) Tomato ketchup
  • ¼ cup (60 ml) Honey
  • 1 tbsp (15 ml) Balsamic vinegar
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 tsp (10 ml) Pepper
1 tsp (5 ml) Smoked paprika powder
½ tsp (2.5 ml) Dry mustard powder
½ tsp (2.5 ml) Hot chili flakes or powder
2 tbsp (30 ml) Lemon juice-fresh
1. In a large sauce pan, sauté the shallot and garlic in the vegetable oil over a low heat, until golden brown, about 7-10 minutes.
2. Add all the ingredients except the lemon juice. Bring to a boil, then continue to simmer on low heat, stirring occasionally.
3. Cook until mixture is thickened and reduced, approximately 50-60 minutes.
4. Add in the lemon juice and cool mixture.
5. Puree in a blender until smooth.

Yields 2 cups

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Asian-style Blueberry Barbecue Sauce
Serves X
Per Portion: Not Available
  • 1 tsp (5 ml) Sesame oil
  • ¼ cup (40 g) Shallot or white onion - minced
  • 2 tbsp (20 g) Ginger – fresh, minced
  • 1 tbsp (10 g) Garlic – fresh, minced (approximately 4 cloves)
  • 3 cups (450 g) B.C. blueberries - fresh or frozen
  • 1/3 cup (80 ml) Honey
  • ¼ cup (60 ml) Hoisin sauce
  • ¼ cup (60 ml) Soy sauce
  • ¼ cup (60 ml) Rice vinegar
  • 2 tbsp 30 ml Lime juice - fresh
1. In a medium sized sauce pan. Sauté the shallot, ginger and garlic in the sesame oil over a low heat until translucent, about 8-12 minutes.
2. Add all the ingredients except the lime juice. Bring to a boil, then continue to simmer on low heat, stirring occasionally.
3. Cook until mixture is thickened and reduced, approximately 50-60 minutes.
4. Add the lime juice and cool mixture.
5. Puree in a blender until smooth.

Yields 2 cups

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Blueberry Onion Sauced Pork Tenderloin
Serves X
Per Portion: Not Available
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

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.
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Blueberry Balsamic
Vinegar
Serves X
Per Portion: Not Available
  • 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

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Blueberry Vinaigrette
Serves X
Per Portion:
  • 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

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Blueberry Sauce
Serves X
Per Portion: Not Available
  • 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.
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Quick Blueberry-Cranberry Relish
Serves X
Per Portion: 50 calories, 7 g carbohydrate, 2 g total fat, 0 g saturated fat
  • 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)



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Savory Apple Blueberry Compote
Serves X
Per Portion: 101 calories, 19 g carbohydrate, 3 g total fat, 2 g saturated fat
  • 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)

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Homemade Blueberry Jam
Serves X
Per Portion: Not Available
  • 6-1/2 cups fresh blueberries, coarsely chopped*
  • 1 package (1.75 ounces) granulated fruit pectin for lower sugar recipes
  • 4-1/2 cups sugar, divided
  • 1 tablespoon ground ginger or 2 teaspoons finely grated orange rind, optional

* Place whole blueberries in a food processor container; pulse until coarsely chopped. Or, place blueberries in a bowl; crush with a potato masher or pastry blender.
Here’s all the flavor of old-fashioned jam without the bother of boiling jars and processing the finished product, because you keep it in the freezer.

In a large saucepan, combine blueberries and 1/2 cup water. In a small bowl, stir together pectin and 1/4 cup of the sugar. Stir pectin mixture into blueberries. Over high heat, stirring constantly, bring mixture to a rolling boil. Add the remaining 4-1/4 cups sugar all at once; return to a rolling boil. Boil exactly 1 minute, stirring constantly; remove from heat; skim off any foam; set aside until cool enough to handle, about 30 minutes. Transfer to 1-cup freezer containers, filling to about 1/2 inch from the top; continue to cool at room temperature until jam has set; cover and freeze. Thaw to serve; store any leftover jam in the refrigerator for up to one month.



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