Wild Blueberries are a different berry from cultivated blueberries. They grow naturally in the fields and barrens of Maine and Canada. They are smaller in size, have a unique sweet-tart taste, and are only available frozen.
Here are some of the reasons frozen produce is a perfect option for people looking to fill the pantry with healthy foods all year round.
-Frozen offers great value when compared to in-season pricing.
-No aging or spoiling means no waste, saving you money.
-Frozen produce is ideal for smoothies, entrees, desserts, breakfast, and most recipes that call for blueberries.
-Frozen Wild Blueberries are thoroughly washed and have no caloric syrups or additives.
Chicken Breast with Sweet and Sour Wild Blueberry Sauce
Prep Time: Approximately 20 minutes
1 6-ounce skinless, boneless chicken breast
Salt and pepper to taste
1 teaspoon oil
1 small red pepper
1 small green pepper
2 tablespoons fig jam (or apricot jam)
4 teaspoons balsamic vinegar
1/4 teaspoon sugar
2 tablespoons sweet and sour chili sauce
2/3 cup frozen Wild Blueberries, thawed and drained
Season chicken breast with salt and pepper. Heat oil in small, non-stick frying pan. Fry chicken breast for 12 to 15 minutes. Remove from heat and let cool.
Wash, seed and cut peppers into bite-sized pieces. Cut cooked chicken breast into bite-sized pieces; combine with peppers. Mix jam with balsamic vinegar, sugar and chili sauce. Gently stir in Wild Blueberries.
Wild Blueberry Gingered Lemon Muffins
Prep Time: 30 minutes
Yield: approximately 36 muffins
6 cups cake flour
2 tablespoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1 1/2 cups (12 ounces) egg substitute
1 1/2 cups granulated sugar
1/2 cup canola oil
4 cups frozen Wild Blueberries
1/3 cup (3 ounces) crystallized ginger, chopped
1/3 cup granulated sugar, for topping
2tablespoons lemon zest
In bowl combine flour, baking powder, baking soda and salt; reserve.
In another bowl beat together buttermilk, egg substitute, 1 1/2 cups sugar and oil; stir into flour mixture just to blend. Fold in Wild Blueberries, ginger and lemon zest.
Scoop 1/4 cup batter into each greased 1/3-cup muffin tin. Sprinkle each muffin with sugar. Bake in 400Â°F conventional oven or 375Â°F convection oven 18 to 22 minutes or until firm to the touch. Serve warm.
Wild Blueberry Lemon Jam
Prep Time: 25 to 30 minutes
Yield: about 8 half-pints
5 cups frozen Wild Blueberries
1 package dry pectin
5 cups sugar
1 tablespoon lemon zest
1/3 cup lemon juice
Crush thawed Wild Blueberries one layer at a time, or chop frozen in food processor.
Combine thawed, crushed Wild Blueberries and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lemon zest and lemon juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Wild Blueberry Ice Cream Pops
Prep Time: Approximately 15 minutes, plus thaw and freezing time
Yield: 6 Pops
1 cup frozen Wild Blueberries
1 ounce milk chocolate chips
2 cups fat-free vanilla frozen yogurt, softened slightly
Materials: small wooden or plastic sticks
Thaw Wild Blueberries and purÃ©e. In a bowl, combine purÃ©ed Wild Blueberries, chocolate and frozen yogurt. Mix thoroughly.
Rinse 6 standard muffin cups with cold water and spoon in Wild Blueberry mixture, dividing it evenly between the cups (silicone muffin cups need not be rinsed first). Place a stick in the center of each “muffin” and freeze until firm, at least 2 hours.
Tip: Mixture can also be frozen with plastic sticks in small glasses or espresso cups. (Family Features) â–