Accessibility/Mobile Features
Skip Navigation
Skip to Content
Editorial News
Lifestyles
Classified Sites

The Canadian Press - ONLINE EDITION

10 Things: Thinking beyond muffins with 10 fresh ways to use fresh blueberries

This June 30, 2014 photo shows blueberries in Concord, N.H. (AP Photo/Matthew Mead)

Enlarge Image

This June 30, 2014 photo shows blueberries in Concord, N.H. (AP Photo/Matthew Mead)

There are muffins, of course. And pancakes. And the obligatory fruit salad. But then what? After all the usual suspects, how do you handle a seasonal abundance of blueberries?

As long as you're willing to consider a few fresh approaches, it's actually easy and delicious to press them into service. Start by ditching the idea that they only work in sweets. The juicy, slightly acidic berries work wonders with meat. In fact, the Native Americans used blueberries to season dried meats.

But first, a few storage tips. Blueberries keep best when stored dry. In other words, wash them only as you use them. Until then, keep them lightly covered and refrigerated. If you freeze them, the flavour will be fine, but the texture will be different. So once frozen, it's best to use them only in recipes that involve cooking them.

To freeze blueberries, wash them, then spread them on a rimmed baking sheet. Gently dry them with paper towels, then freeze them in a single layer on the baking sheet. Once frozen, the berries can be bagged.

10 FRESH WAYS WITH FRESH BLUEBERRIES:

— Vinaigrette: Add a handful of blueberries to a blender with a 3:1 ratio of oil and vinegar (balsamic or red wine would be good), as well as a hit of salt and pepper. Blend until mostly smooth.

— Sweet and chilly snack: Follow the method above for freezing, but instead of drying the washed berries, roll them in coarse sugar, then freeze. Eat them as is for a sweet treat.

— Compote: Saute 1 finely diced yellow onion in a bit of butter. Add 1 cup blueberries, a bit of grated fresh ginger and a splash of hot sauce. Simmer until the berries pop, reduce and begin to thicken. Season with ample black pepper and a pinch of salt and ground cumin. Spoon over grilled pork chops or pork tenderloin.

— Creamed: Mound fresh berries in a bowl, then drizzle with heavy cream. Follow that by a drizzle of maple syrup and a sprinkle of cinnamon.

— Cordial: Bring 1 cup of blueberries and 1/2 cup of sugar to a simmer and cook until the berries are broken down and thickened. Strain through a mesh strainer, discarding any solids. Divide the mixture between 4 tumblers. Add ice, then top with vodka or gin.

— Grain salad: Toss fresh blueberries with cooked and cooled quinoa or farro, diced cucumber, fresh mint and minced red onion. Drizzle with a lemon vinaigrette and top with slivered almonds.

— Cornbread: Add blueberries to your favourite savory cornbread recipe.

— Spread: Mix together 1/4 cup slightly mashed blueberries, chopped scallions and about 1/2 cup mayonnaise. Use as a sandwich spread for a grilled chicken wrap.

— Salsa: In a processor, finely mince 1 red onion, 1 jalapeno pepper and a handful of fresh cilantro. Add 1 cup fresh blueberries, a splash of olive oil, the juice of 1/2 lemon (or more, to taste). Pulse until the blueberries are just chopped, then season with salt and pepper. Serve with blue corn tortilla chips.

— Cheese topper: Simmer 1 cup blueberries with 1 tablespoon sugar and a dash of hot sauce. When the blueberries have broken down and thickened, pour over a room temperature round of brie. Serve with baguette slices or crackers.

  • Rate this Rate This Star Icon
  • This article has not yet been rated.
  • We want you to tell us what you think of our articles. If the story moves you, compels you to act or tells you something you didn’t know, mark it high. If you thought it was well written, do the same. If it doesn’t meet your standards, mark it accordingly.

    You can also register and/or login to the site and join the conversation by leaving a comment.

    Rate it yourself by rolling over the stars and clicking when you reach your desired rating. We want you to tell us what you think of our articles. If the story moves you, compels you to act or tells you something you didn’t know, mark it high.

Sort by: Newest to Oldest | Oldest to Newest | Most Popular 0 Commentscomment icon

You can comment on most stories on brandonsun.com. You can also agree or disagree with other comments. All you need to do is register and/or login and you can join the conversation and give your feedback.

There are no comments at the moment. Be the first to post a comment below.

Post Your Commentcomment icon

Comment
  • You have characters left

The Brandon Sun does not necessarily endorse any of the views posted. Comments are moderated before publication. By submitting your comment, you agree to our Terms and Conditions. New to commenting? Check out our Frequently Asked Questions.

letters

Make text: Larger | Smaller

Brandon Sun Business Directory
Sudden Surge: Flood of 2014
Opportunity Magazine — The Bakken
Why Not Minot?
Welcome to Winnipeg

Social Media