When in season, I just love wild blueberries. Unfortunately, their season is short so regular blueberries have to do.
This is amazing with Kick Ass Granola, on yogurt, or served on your next cheese platter.
Enjoy!
(wild) blueberry puree
(makes about 2 cups)
what you’ll need:
- 2 cups (500 mL) wild blueberries
- 2 tbsp (30 mL) maple syrup
instructions:
1. In a small saucepan combine blueberries and maple syrup.
3. Cover with a tight fitting lid and place on medium heat.
4. Simmer until blueberry skins begin to split and blueberries are releasing their juice, about 5 minutes.
5. Transfer to a blender or using an emersion blender in the sauce pan, puree until smooth.
6. Use immediately or cool to room temperature and transfer to a container with a tight fitting lid and refrigerate for up to 3-5 days.
chef jordan’s tips:
- Try adding peppermint or lemon oil to your fruit purees to give incredible boosts of flavour.
