Wednesday, January 8, 2014

Untraditional Traditions & Savory Wild Blueberry Compote


By posting this recipe we are entering a recipe contest sponsored by the Wild Blueberry Association of North America and are eligible to win prizes associated with the contest. We were not compensated for our time.


The holidays have stretched on for a few extra weeks this year as travel and work schedules didn’t quite line-up with everyone in December. So, we ate dinner and opened gifts with a few family members last night; it was the perfect thing to look forward to this week since the holidays have technically ended. We wanted to have something special for dinner that wasn’t too labor-intensive to prepare. Since baked salmon is often so well-received in my family, I decided to add a special touch with a slightly sweet, yet tangy Wild Blueberry Compote, inspired by this month’s Recipe Redux contest. And with the intense flavor frozen wild blueberries offer, it was even better than expected.


This meal was also great from a health perspective since wild blueberries are packed with anti-inflammatory properties, and have been linked to heart and brain health, as well as cancer and diabetes prevention. We’ve touched briefly on the benefits of frozen berries before toothey are frozen at their peak of harvest, locking in their intense flavor and antioxidant power.

Although it may not have been a traditional holiday meal, sometimes untraditional traditions can be more fun.


Wild Blueberry Compote

Ingredients:
Zest and juice of ½ lemon
3 tablespoons balsamic vinaigrette
½ teaspoon thyme
½ cup low sodium veggie broth
1 ½ cups frozen wild blueberries
salt and pepper, to taste
1 ½  tablespoons butter


Instructions:
1.      In a small bowl, whisk together lemon juice and zest, balsamic vinegar, thyme, and veggie broth.

2.      Transfer ingredients in the bowl to a small pot on the stove. Add blueberries, and turn on stove to low heat.  

3.      Simmer for approximately 18 to 20 minutes, stirring occasionally. After 5 to 10 minutes, use your spoon to mash blueberries and to release their juices. By the end of the 20 minutes, compote should be thickened.
4.      Add butter to the mixture just before serving.


Serve over citrus salmon.


Enjoy, preferably with those you love.









2 comments:

  1. Great looking sauce! Wild blueberries are so versatile. I'm having a blast reading all the Recipe Redux posts!

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    1. Thanks so much, Liz! We saw your recipe for Wild Blueberry Oat Cake with Greek Yogurt Frosting and we can't wait to make it -- looks amazing!

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