Regular readers – Hi there, you two!! – may be aware that we’ve got a couple of Blueberry bushes in our jungle of a back garden. All my Summertime efforts of swathing them in bird-resisting nets results in us having fresh Blueberries for our summery breakfasts and desserts.
There’s also a carefully sealed tub in the freezer for Christmas morning or First Snow pancakes.. https://eatingforireland.com/recipe/my-fluffy-american-style-pancakes/
All this effort – ok, it’s not a huge amount of effort – results in one thing – we know how a proper Blueberry is supposed to taste.
And perhaps I’m the world’s-worse Blueberry buyer, but does anyone else buy a punnet of crunchy-looking Blueberries in the supermarket, and come home to discover that they are soggy, tasteless mush?
I’m so careful too.. I hover, and carefully examine the sealed punnets – sealed in the name of hygiene, they probably say – but in reality so that the public have no way of giving the contents a stealty squeeze 😉 I still buy them because I’m the walking personification of ‘hope over experience’..
The truth is that there are more bad Blueberries than good ones, especially in Winter. My friend Julie, who also gave me today’s little recipe, says that Blueberries continue to ripen after they’ve been picked. Which is why, I suppose the blueberries that we get are so soggy and awful. They’re probably weeks old.
Anyway, enough moaning – come and try this delicious sauce made from Blueberries which otherwise were going to end up on the bird table, or compose heap.. It’s absolutely fantastic!
I’m not going to embarrass myself by doing my usual recipe format, so here it is!
- Put whatever terrible inedible blueberries you have into a saucepan
- Add 1 small teaspoon of water
- Put on a gentle heat until the Blueberries pop and turn themselves into a beautiful sauce.
- Stir occasionally.
- Serve dolloped over ice-cream or, as in these pictures, over some Greek yoghurt.
- Unbelievably delicious.
- No, you don’t need to add sugar.
- If you have any leftover, put it into a clean – or even better, sterilised – jam jar, and keep in the fridge for a couple of days – no longer than that though.
- Make this, Winter or Summer.
- Thanks Julie! I’m never going to worry about dodgy Blueberries again!