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Recipe: Blueberry Grape Relish

I know that a mere 4 weeks ago I claimed to be “dying” for summer fruits.  Maybe I was a little overdramatic, but again, I’m dying for summer fruits!  The strawberries in the Strawberry-Chipotle Compote were satisfying but they only satisfied my craving for about a month.

This week, I’m moving onto a different summer berry: blueberries.  Like strawberries, blueberries are delicious when they’re frozen at their peak.  Thawed blueberries are great for nearly every dish except a fresh salad; plus because they’re small, they thaw more quickly than other frozen fruits.  I’d suggest making extra of this compote so you have enough to last you a couple weeks.


Blueberry Grape Relish

Serves 10

  • 2 cups blueberries, fresh or frozen
  • 2 cups seedless red grapes
  • 1 tablespoon honey
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 teaspoon finely chopped fresh rosemary
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

In a medium saucepan over medium-high heat, combine blueberries, grapes, honey, ginger, rosemary, and vinegar.  Bring to a boil then reduce to low heat and simmer for 15 minutes.  Personally, I like a combination of burst and whole fruit in this relish so, if you want, now is the time to break whole grapes or berries apart with a large slotted spoon.  Remove pan from heat and season with salt and a grind or two of fresh pepper.  As it cools, it’ll thicken.

45 calories ∣ 1 calories from fat ∣ 0 g fat ∣ 0 g saturated fat ∣ 12 g carbs ∣ 1 g fiber ∣ 0 g protein ∣ Good source of vitamin K

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