If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I live near the West Side Market in Cleveland, Ohio, and have found that going near the end of their operating hours on a Saturday can mean bartering for cases of berries for a rock bottom price. Last Saturday, I took advantage of a flat of summer's last blueberries and put them to good use, served alongside what I hope isn't summer's last meal on the grill. Enjoy. —Emily | Cinnamon&Citrus
Makes 1 cup condiment
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 pint blueberries
- leaves from 5 thyme sprigs
- 1 teaspoon granulated sugar
- pinch of salt and fresh cracked black pepper
- 1.5 tablespoons whole grain mustard
- zest of one small lime
- 1 teaspoon white wine vinegar
- Warm olive oil over medium-high heat and sautee shallot until translucent. Add blueberries, thyme, sugar, a pinch of salt and a few grinds of fresh cracked black pepper. Reduce heat to medium, and cook until jammy about 7-8 minutes (a mixture of some whole and burst berry sauce should remain.)
- Stir in the mustard and cook 2 additional minutes.
- Pull the pan off the heat and add lime zest and vinegar.
- Serve alongside grilled meats or strong hard cheeses and cured meats. I like to serve with grilled pork chops over spicy greens.
- This recipe was entered in the contest for Your Best Edible Gift