Photo courtesy of Edward Pond - www.edwardpond.com
This Thanksgiving, add new and delivious flavours to your harvest table and delight guests with a fresh interpretation of this beloved traditional meal. Versatile and flavourful, wild blueberries can be used in stuffing, sauces and starters – this number one antioxidant superfruit is a perfect addition to any festive menu and provides anti-inflammatory properties aiding in brain, heart, vision and cardiovascular health, as well as cancer and Type 2 diabetes prevention.
Skip staid stand-bys and spice up your turkey with chef Donna Dooher’s Wild Blueberry and Peppercorn Chutney. Easy to make with fresh or frozen wild blueberries, this condiment makes an excellent accompaniment to meat or enjoy it with your cheese tray and a baguette or crackers as a pre- or post-dinner course. Purchase wild blues in the frozen food section of major grocery stores – where they’re available year round – and add them to your traditional holiday dishes.
Wild Blueberry Peppercorn Chutney
1 cup brown sugar
1 tablespoon balsamic vinegar
2 tablespoon red wine vinegar
2 tablespoon white wine vinegar
2 cups fresh or frozen wild blueberries
2 tablespoon green peppercorns
½ cup white onion, minced
1 teaspoon fresh ginger, grated
1 ½ teaspoon lemon zest, chopped
1 tablespoon lemon juice
Preparation: Place the sugar, balsamic vinegar, red wine vinegar and white wine vinegar in a large saucepan. Heat over medium-low heat, stirring until sugar dissolves. Add wild blueberries, green peppercorns, white onion, ginger, lemon zest and lemon juice, reduce heat to low and simmer gently for 45 minutes. Stir occasionally to prevent scorching. Cool completely before storing in the refrigerator for up to two weeks or in the freezer for up to three months.
Recipe courtesy of Donna Dooher, executive chef and owner of Mildred’s Temple Kitchen (www.templekitchen.com). For more wild blueberry recipes, visit www.wildblueberries.com.