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


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


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


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)


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.