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Recipes

Fresh blueberries compliment fresh fruit salad, or go well with vanilla icecream, plain yoghurt or rice pudding.

Blueberry Sauce - Gently simmer 1lb (454g) frozen or fresh blueberries no water needed, stirring occasionally till soft. Add 2 desert spoons of sugar, and thicken with 2 teaspoons cornflour or arrowroot mixed in a little water, simmer a little longer. Optional : for citrus blueberry sauce add juice and zest of 1 orange and half lemon towards the end.

It is ideal with pies, crumbles, pancakes, icecream or alongside turkey, pheasant, pork etc.

Blueberry & Amaretti

Crumble some Amaretti biscuits - they have almond liqueur flavour - into dishes and cover with citrus blueberry sauce (see previous recipe).

Overnight Jam

Equal quantities blueberries / Sugar. Heat blueberries gently until juice appears, stirring occasionally. Add sugar, still stirring, bring to the boil for a couple of minutes. Cover and leave overnights. Next day prepare sterilised jars and covers. Bring to boil stirring occasionally. Then rapid boil for 4-5 minutes. Test setting. Pour into sterilised jars and cover.

Blueberry Vodka/Gin (& chocolates!)

Fill a sealable bottle with 1 third blueberries, 1 third sugar and top up with the alcohol. Seal bottle and shake until sugar dissolves (20 minutes if standard wine bottle). Daily tip up and down a few times for 2 weeks. Leave 6 months and strain into another bottle, keeping blueberries to one side so they can be placed in ice cube trays and covered with melted dark chocolate and then frozen.

Mulled blueberry

Half fill a mug with citrus blueberry sauce (see sauce recipe) and top up with boiling water. Add some ginger syrup(from a jar of preserved ginger) and a very little ground cloves.

A variation of Eve's Pudding (serves 4)

Peel, core and slice 2 baking apples. Place in saucepan with two dessertspoons castor sugar and 1 dessertspoon of water, and cook gently till soft. Add 200g blueberries (fresh or frozen) and add sugar if necessary. Place fruit in casserole dish. To make the topping:

100g margarine
100g castor sugar
2 eggs
100g self raising flour
1/2 teaspoon baking powder
3 dessert spoons milk

Beat the ingredients together at hight speed until smooth. Spoon on top of the fruit and cook for 15-20 minutes at 200 C' until golden brown - (can be microwaved). Delicious with ice cream.

Blueberry Muffins

12 muffin cases
150g soft margarine
120g sugar
3 eggs
230g Self Raising Flour
Optional tablespoon lemon juice
Beat ingredient together. Divide into muffin cases. Add 180g fresh or frozen blueberries, sharing them out and pushing into the mixture. Cook at 180 C' for 20 - 25 minutes