HONEY-BOURBON PICKLED BLUEBERRIES
A spoonful of this spirited and sweetly spiced fruit pickle makes a great topping for grilled pork chops and sliced roasted pork tenderloin.
A spoonful of this spirited and sweetly spiced fruit pickle makes a great topping for grilled pork chops and sliced roasted pork tenderloin.
PREP: 35 MINUTES STAND: 8 HOURS PROCESS: 10 MINUTES MAKES: 6 HALF-PINTS
1. For a spice bag, place cinnamon and allspice in the center of a double layer of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.
2. In a 4- to 6-quart stainless-steel, enamel, or nonstick heavy pot combine vinegar and spice bag. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add blueberries and bourbon. Cook over medium heat about 8 minutes or just until syrup is heated through, gently shaking the pot (to avoid breaking the berries, do not stir). Remove from heat; cover and let stand at room temperature for 8 to 12 hours.
3. Remove and discard spice bag. Pour the blueberry mixture into a colander set over a large bowl. Let drain, reserving the liquid.
4. Ladle hot blueberries into hot sterilized half-pint canning jars, leaving a ½-inch headspace.
5. For syrup, return the reserved liquid to the pot; stir in honey. Bring to boiling, stirring occasionally. Boil, uncovered, about 5 minutes or until slightly thickened. Ladle hot syrup over blueberries, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands. Discard any remaining syrup.
6. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER ¼ CUP: 112 cal., 0 g fat, 0 mg chol., 2 mg sodium, 27 g carb., 1 g fiber, 0 g pro.
There are two types of blueberries. Highbush blueberries are cultivated—planted in long rows and harvested by machine. They are the most common type in supermarkets—large, with a white blush. Lowbush or “wild” blueberries are not planted but rather spread through an underground system of rhizomes. They are managed rather than cultivated. They are small, darker, and have a more intense flavor. They are also more expensive and harder to find. Nearly the entire harvest of wild blueberries is sold frozen. Unless wild blueberries are specified, cultivated berries are assumed.