PHOTO BY CHERYL WIXSON

On Super Bowl Sunday, dip into blueberry sauce, salsa



Maine wild blueberries are a superfood, and our family enjoys more than 100 pounds of these tiny, intensely flavored, berries every year. Packed with antioxidants, this blue food relieves the body from the oxidative stress of free radicals. And wild blueberries may be one the best foods for protecting our brains as we age.

When Maine’s Wild Blueberry Commission invited me to attend the School Nutrition Association’s Annual National Conference to demonstrate how fruit, in particular, wild Maine blueberries, could help food service workers with their school nutrition puzzle, I jumped at the chance.

Educating folks about the joys of eating more fruits and veggies is my passion. Because real food tastes so good, my work is simple and lots of fun.

At the New Orleans conference, Wild Blueberry Dipping Sauce was among the recipes we introduced. The sauce makes a tasty condiment for French fries or nuggets. The sauce also is used as a base for Wild Blueberry Pizza, Wild Blueberry Dressing, and Wild Blueberry Corn Salsa.

The latter is packed with golden nuggets of corn, chunks of purple onion, bright red peppers, and wild Maine blueberries. Bursting with flavor, (and nutrition), the salsa is perfect party food for scooping.

Wild Blueberry Dipping Sauce
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Courtesy of Cheryl Wixson
Servings
4 cups
Servings
4 cups
Wild Blueberry Dipping Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Courtesy of Cheryl Wixson
Servings
4 cups
Servings
4 cups
Ingredients
  • 1 Tbsp. olive oil
  • 1 cup chopped onion 100 grams
  • 1 Tbsp. chopped fresh garlic
  • 3 lbs. wild blueberries
  • 3 Tbsps. apple cider vinegar
  • 3 Tbsps. brown sugar
  • 1 Tbsp. ground mustard flour
  • 1 Tbsp. Worcestershire sauce
  • cups unsweetened applesauce
  • 1 tsp. ground black pepper
Servings: cups
Units:
Instructions
  1. In a heavy pot, heat the olive oil. Add the chopped onion and garlic and cook until transparent. Add the blueberries to the onion mixture, cover, and cook until the blueberries soften, about 10 minutes.
  2. Remove the lid and mash the blueberries. Add the apple cider vinegar, brown sugar, ground mustard, Worcestershire sauce, and unsweetened applesauce. Cook for five more minutes.
  3. Puree the mixture with an immersion blender or pour the mixture into a blender and puree in batches. Season to taste with sea salt and fresh pepper. Store in the refrigerator.
Recipe Notes

Nutritional analysis per 2 ounce serving: 34 calories, .3 grams protein, 7.3 grams carbohydrates, 7.7 mg. sodium, 1.3 grams fiber.

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Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
Cheryl Wixson

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