Blueberry Recipes

1/4 cup olive oil
3 tbsp Blueberry Balsamic Vinegar
1/2 tsp salt
1/8 tsp ground black pepper

In a cup combine all ingredients
Variation: for creamier dressing,
stir in 1 tablespoon mayonnaise or plain yogurt. Yield: 1/2 cup.

Blueberry Chutney

4 cups frozen or fresh Gingerich Farms blueberries
1 can (16 oz) whole-berry cranberry sauce
1/4 cup sugar
3 tbsp balsamic vinegar
1 1/2 tsp grated orange peel
1 tsp ground ginger
1/4 to 1/2 tsp crushed red pepper
1/4 tsp ground black pepper

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
1 quart balsamic vinegar
1/4 cup sugar
Lime peel cut in strips from 1 lime (green part only)
1 (3") cinnamon stick

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