“By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I’m loving our Recipe Redux contests because it really gets my creative juices flowing. This month, Wild Blueberries is sponsoring the contest and this one is really exciting. Who doesn’t love blueberries?
Wild blueberries aren’t just any blueberries though. I have to admit that I didn’t realize the nutritional differences between wild blueberries and regular cultivated blueberries…until now.
Did you know?
Wild blueberries have 2x the antioxidant capacity over regular blueberries
Wild blueberries are really wild.
They are found in Maine and eastern Canada
99% of the wild blueberry crop is frozen
Wild blueberries contain more fiber and less sugar than cultivated blueberries
Those little facts alone should have you looking at frozen wild blueberries in a different light. They are only available under certain brands. The brand at my store is Wymans, but there are also some under the names Welch’s and Dole. Some stores offer their own brands as well. They have to say “wild”, or they can’t be wild blueberries. As you can see, they are smaller than cultivated blueberries.
Wild blueberries have a dark color and a rich flavor. For this contest, I have many ideas, stay tuned for many more posts on blueberries! This first one though, I wanted to do something other than just add blueberries to a salad – that’s too boring for me. They needed a little character.
I LOVE a good pork tenderloin and it’s so easy to make. That is how I served it, BUT it would taste amazing served with your upcoming turkey for Thanksgiving or even a Christmas ham – oh my goodness! You will be the envy of everyone with your fancy culinary genius skills.
Your family and guests will appreciate you kicking it up a notch and ditching the boring gravy (I kid – you would probably upset someone very special to you if there was no gravy). This is for those of us who are watching our intake of gravy around the holidays.
The wild blueberries give it such richness, and paired with the strawberries and balsamic, a deep royal purple. When we talk about eating the rainbow, this is it!
- 1 cup sliced strawberries
- 1 cup thawed frozen Wild Blueberries
- 3 Tablespoons balsamic vinegar
- ⅛ teaspoon kosher salt
- In a mini food processor or blender, add the strawberries and wild blueberries
- Pour into a small saucepan, add balsamic vinegar and salt
- Turn heat to medium high just until bubbles start to form and then turn down until it begins to simmer
- Simmer for 5-7 minutes or until the sauce starts to thicken
- The sauce will start to coat a spoon when dipped and pulled out and that is when you know it's done
- Serve over choice of dish