If you had a quart of blueberries in light syrup, canned at home shortly after picking, how would you use them? Thanks so much everyone. ;o)
I have five or six jars left from last summer, with this year's berries coming in really early, with what seems to be a bumper crop. These are small, somewhat tart berries, as close I've ever seen to a wild berry in a cultivated bush. Yes, I know, the rest of the world should have my problems . . . . . ;o)
6 Comments
ATG117May 21, 2012
If you can use them in cake, I would suggest a blueberry cornmeal cake. I like adding a touch of thyme if I have it around. Here's one recipe:
http://www.bonappetit.com...
I agree with others too re turning it into a sweeter syrup for yogurt or ice cream
http://www.bonappetit.com...
I agree with others too re turning it into a sweeter syrup for yogurt or ice cream
RaquelitaMay 20, 2012
Frozen Yogurt! Or i'd think of having two separate ingredients, berries and the start of an awesome fruit syrup. Naturally my brain goes to blueberry multigrain pancakes (I may have done that with some of my "gotta use 'em up" berries in syrup last year, actually).
healthierkitchenMay 20, 2012
You could pour them over pancakes, mix into plain yogurt, mix into oatmeal for some delicious breakfasts and pour them over a plain almond cake for a dessert.
SKKMay 20, 2012
A blueberry and lavender syrup to pour over ice cream or pound cake! Halibut is fresh here now, and blueberries work well with halibut. The tartness of your berries would make a wonderful sauce, maybe adding some pepper and lemon juice. Or a blueberry chutney -
This recipe developed by Chef Greg Higgins of Portland.
4 cups Oregon blueberries
1 large yellow onion, finely chopped
¼-cup white wine vinegar
¼-cup sugar
¼-cup raisins
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 tablespoons Madras curry powder
½-teaspoon salt
3 tablespoons chopped fresh mint
In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, 25-30 minutes. Stir often to avoid scorching. Remove from heat and allow to cool before adding mint. Also serve as sauce on grilled salmon, poultry, pork or Ahi tuna.
Enjoy!
This recipe developed by Chef Greg Higgins of Portland.
4 cups Oregon blueberries
1 large yellow onion, finely chopped
¼-cup white wine vinegar
¼-cup sugar
¼-cup raisins
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
2 tablespoons Madras curry powder
½-teaspoon salt
3 tablespoons chopped fresh mint
In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, 25-30 minutes. Stir often to avoid scorching. Remove from heat and allow to cool before adding mint. Also serve as sauce on grilled salmon, poultry, pork or Ahi tuna.
Enjoy!
lloreenMay 20, 2012
would they be sweet enough for a blueberry pie or cobbler if you added sugar to the dough? how about an English summer pudding, using mostly blueberries and a few raspberries... It would turn out an interesting blue color!
DropletMay 20, 2012
Something I've done in the past is to strain the fruit from the syrup and boil a breakfast porridge in it. If the liquid is not enough, add a little whey. Stir in a little cream in the end and top with the berries.
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