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)
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http://www.bonappetit.com/recipes/2010/05/blueberry_cornmeal_cake
I agree with others too re turning it into a sweeter syrup for yogurt or ice cream
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!