Prepare jars, lids and bands.
Mash thawed blueberries. Mix with sugar, wine, and orange juice concentrate.
Cook over high heat, stirring to dissolve sugar.
Bring to a boil and let boil very hard for 1 minute, stirring constantly.
Remove from heat and pour in pectin. Stir and skim for 6 minutes.
Pour into prepared jars leaving a 1/4\" headspace. Process in a boiling water bath for 10 minutes. Asdjust time according to your altitude.
r overnight.
For the blueberry sauce, combine sugar and 1
ike it this way.
Blueberry Sauce.
Heat port, half
he potatoes.
Add the wine and enough water to cover
oftened, about 2 mintues. Add wine and sugar and simmer until
Into a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used. Add orange and lemon slices and fresh blueberries. Chill until ready to serve. Just before serving, stir in soda. Serve in tall glasses over ice cubes, if desired.
minutes. Stir in red wine, turn off heat, and stir
Combine all ingredients in sauce pan and bring to a boil over med-hi heat.
Lower heat and simmer 15 minutes or until sauce is reduced by about 1/3 and slightly thickened.
Strain sauce to remove blueberry seeds and pulp if necessary.
Serve over steak or chicken.
ixture over bread. Pour white wine over mushroom mixture. Sprinkle with
Preheat oven to 400\u00b0F. Heat 2 tbsp oil in a saucepan over medium heat. Saute onions until softened. Add blueberries, vinegar, sugar and salt. Simmer for 5 mins.
Heat butter and remaining oil in a frying pan. Saute potatoes over medium heat until golden brown. Layer alternatively with blueberry chutney in a baking dish, sprinkling each layer with sea salt. Bake for 20 mins. Serve garnished with radish sprouts, if desired.
Preheat oven to 350\u00b0F.
Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
Wash and drain blueberries, remove stems and place in a large bowl.
Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
Add rice, chicken and walnuts.
In a small bowl combine dressing ingredients.
Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.
bowl and cover with wine; add bay leaf and marinate
Bring the blueberries, wine, maple syrup, and mustard to
o 2 minutes. Pour port wine into the skillet and bring
raham cracker crust.
Combine blueberry preserves, wine, and remaining lemon juice
Puree blueberries, sugar, and red wine vinegar in a blender. Add peppercorns. Chill shrub, covered, 4 hours to 2 days. Strain.
In a cocktail shaker half-filled with ice, combine 2 fluid ounces blueberry shrub and bourbon. Shake until very cold.
Strain into an ice-filled pint glass. Top with ginger beer. Garnish with additional blueberries or a lime wedge.
Prepare the Blueberry Pomegranate-Tarragon Marinade which makes
oft and golden. Add the wine and water and let boil
ausages, remaining garlic cloves and wine in the dutch oven.
Like most recipes, remember to adjust the above