Springtime temperatures are in full swing, grilling season is here and what better way to spice up barbecue standards than with Wild Blueberry Salsa and Wild Blueberry Chutney – tangy accompaniments that suit virtually every grilled meat.
With the added bonus of huge nutritional benefits, wild blueberries are available frozen year-round, retaining superior quality and color with a sweet, tangy flavor – great for cooking and baking.
Happy Spring and get grilling!
Wild Blueberry Salsa
Ingredients:
2 tablespoons fig jam (can use apricot jam as an alternative)
4 teaspoons balsamico mousse (balsamic vinegar mixed with ¼ tsp. sugar)
2 tablespoons sweet & sour chili sauce
⅔ cup frozen wild blueberries
Preparation:
Mix jam with balsamico mousse and chili sauce. Gently stir in blueberries. Transfer salsa to container.
Serves 1
Recipe courtesy The Wild Blueberry Association of North America (WBANA). For more wild blueberry recipes, visit www.wildblueberries.com.
Wild Blueberry Chutney
Ingredients:
½ lb butter
6 medium-sized onions, julienned
1 cup Van Dyk’s Wild Blueberry Juice*
½ cup 100% Canadian maple syrup
¼ bottle port
½ tsp salt
½ tsp pepper
* (for availability, visit http://www.vandykblueberries.ca/find-a-store.html)
Preparation:
Add butter into a saucepan, stir until brown. Add onions and cook until translucent. Add wild blueberry juice, maple syrup, port, salt and pepper and bring to a boil. Let mixture reduce until as little liquid as possible remains without sticking to the pan. A perfect accompaniment with seared scallops.
Serves 8
Recipe courtesy of Van Dyk’s Health Juice Ltd. (www.vandykblueberries.ca). For more wild blueberry recipes, visit www.wildblueberries.com.
