Tuesday, November 26, 2013

Highbush Blueberry Council's "Blueberries Meet Their Match" Blogger Recipe Contest: Spicy Blueberry Balsamic Sauce and Drizzle



I recently found out that the US Highbush Blueberry Council is presently holding a blogger recipe contest, and I am really excited.  I'm not just saying this to butter up the blueberry folks, but blueberries are without a doubt one of my absolute favorite fruits.

For this year's contest called "Blueberries Meet Their Match", they are asking bloggers to create recipes that pair blueberries with one of four flavors which include, coconut, bananas, rosemary or balsamic vinegar. Ok, I'm up for that!

Even though I love cranberry sauce, it is so nice to step out of the box a bit and serve something a little unexpected, so I thought that I'd create a new type of holiday sauce. For my sauce I have combined sweet, plump blueberries with a little orange zest for brightness and just enough sriracha to add a little spark. The result is a sauce that really works on everything.

This time of year I prepare all sorts of nibbles and sides that are in great need of a sauce or drizzle to bring out their flavors, from grilled meats, my favorite bleu cheese spread and crackers, sausage, sage and onion stuffing balls, and of course my leftover holiday turkey baguette with a little arugula and brie, they are all made better with a little drizzle of my spicy blueberry balsamic sauce.


Spicy Blueberry Balsamic Sauce and Drizzle (shown here served room temperature with some of my sausage, sage and onion stuffing balls, recipe coming soon)

6 ounces fresh or frozen blueberries
1/2 cup granulated sugar
2 tablespoons water
1 pinch salt
1/8 teaspoon dried thyme
1/8 teaspoon orange zest
2 teaspoons sriracha
1 tablespoon balsamic vinegar

Place blueberries, water, sugar, salt, thyme and orange zest in a small sauce pan set over medium heat.  Stir until sugar is melted and mixture starts to simmer.

With the back of a spoon or a potato masher, mash about half of the blueberries.  Allow the mixture to simmer, stirring frequently for 5 - 10 minutes to reduce and concentrate the flavors of the sauce.

Add the sriracha and the vinegar and simmer for 1 minutes longer, stirring well to incorporate.

Remove from the heat and serve warm for dipping or drizzling or at room temperature or chilled as an accompaniment to meat and side dishes.

Yields about a cup of sauce.

*If you are interested in entering a recipe of your own or your would just like more information about this contest and see lots more great recipes, please visit littlebluedynamos.com by clicking on the link.
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