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Blueberry Tips Storing Ripe Berries: To store ripe berries, scatter on a rimmed baking sheet lined with paper towels, then store in the fridge until you're ready to wash and eat them. Easy Freezing Tips: Blueberries freeze well without washing. Simply put room temperature berries into ziplock bags and freeze. Rinse before using. Information courtesy of The Oregon Blueberry Growers Association. Like to share?
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Blueberry Recipes • Blueberry Orange Muffins
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Blueberry
Vinaigrette
1/4 cup olive oil In a cup combine all ingredients Blueberry Chutney 4 cups frozen or fresh Gingerich
Farms blueberries In a medium non-reactive saucepan, combine blueberries,
cranberry sauce, sugar, balsamic vinegar, orange peel, ginger
and red and black peppers. Bring to a boil; boil uncovered, stirring
frequently, until slightly thickened, 15 to 20 minutes. Pour into clean
jars; cover and refrigerate up to three weeks, or place in canning jars
and process according to manufacturer's directions, or place in covered
plastic containers and freeze. Serve with roasted or grilled turkey,
chicken or pork. Yield: 3 cups. Blueberry Balsamic Vinegar 4 cups frozen, thawed or fresh blueberries In a large non-reactive saucepan, crush blueberries with a potato masher or back of heavy spoon. Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for two days to allow flavors to blend. Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids. Pour vinegar into clean glass bottles or jars; refrigerate, tightly covered, indefinitely. Use in salad dressings (as above) or drizzled over grilled chicken or beef. Yield: 5 1/2 cups. Submitted by North American Blueberry Council |
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