It’s Foodie Tuesday!
It’s wild blueberry season! And really there’s no crop I look forward to more than wild blueberries (my father-in-law’s rainbow chard and raspberries are second if I’m going to the trouble of ranking).
Wild blueberries have a distinctive flavour, packing more punch in a smaller size and way, way more nutritional value.
- Blueberries – cultivated and wild – are one of the most antioxidant rich foods on the planet
- The wild variety has more of the antioxidant powerful anthocyanin than their cultivated cousins
- Wild blueberries also demonstrate greater antioxidant capacity per serving over the cultivated variety
- The blue in blueberries is caused by phytochemicals which nutrition researchers say help ward off diseases associated with aging – cancers, heart disease, dementia, loss of eye sight
- And at 45 calories per serving they contain more nutrition than virtually any other food.
Of course you can just eat them as they are or dress them up with cream, but below find a recipe for blueberry sauce and the many ways you can use it.
Wild Blueberry Sauce
Over ice cream, on waffles or pancakes, warmed as a syrup or baked with brie, a wild blueberry sauce is delicious, decadent and dead simple. Click on the links below each photo for the recipe of the gorgeous food pictured. Or try my wild blueberry sauce recipe for your next brunch:
- 2 cups wild blueberries
- 1/4- 1/2 granulated sugar
- 1/3 cup water
- 1 tsp orange zest
- 1/4 cup fresh squeezed orange juice
- Pinch of cinnamon
- 2 tsp cornstarch
In a saucepan add water and cornstarch to dissolve, add remaining ingredients cooking over medium heat until it thickens and blueberries burst, about 10 minutes.