New Brunswick Wild Blueberries
Frozen is Fantastic
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Wild Blueberry Facts
Feature Wild Blueberry Recipe
Wild Blueberry Sweet Potato Stacks
- 2 large sweet potatoes, peeled and sliced into ½ inch thick disks
- 1 Tbsp. turmeric
- 1 Tbsp. garam masala
- 2 Tbsp. olive oil
- 1 tsp sea salt
- ½ cup frozen Wild Blueberries
- 1/3 cup sour cream
PreparationPreheat oven to 475. Peel and slice the sweet potatoes and place into a medium sized mixing bowl. Add oil and toss with wooden spoon (or shake around in the bowl) to coat. Add turmeric, garam masala and salt to potatoes. Shake the bowl again to evenly coat, adding more seasoning if needed. Place on prepared baking sheet for about 15 minutes or until just cooked through. While sweet potatoes are roasting, heat the frozen Wild Blueberries in a small sauce pan until softened and warm. Once the potatoes are ready, lay them out onto your serving tray and add about 1 tsp of sour cream to each round, then top with the warm Wild Blueberry sauce. Serve immediately for best flavor!
Recipe by Danielle Omar, MS, RDN of Food Confidence
Butternut Squash and Wild Blueberries Stuffing
- 2 cups Butternut squash, cubed
- 1 sprig of Rosemary (3″)
- 3 tsp olive oil, divided
- 3/4 cup Wild blueberries, frozen (defrosted)
- 2 cups cooked couscous (large pearl)
- 1/2 cup toasted walnuts
PreparationPreheat oven to 350ºF. In baking dish, coat squash with 2 tsp of olive oil and toss in garlic. Be sure to coat well. Toss in Sprig of Rosemary. Bake in oven for 20-25 minutes, until garlic is lightly toasted and butternut squash is softened. Discard rosemary; set aside. Lightly pan-fry cooked couscous with 1 tsp oil for 5 minutes; set aside. Toss butternut squash, couscous and walnuts in a serving bowl, reserve 1/4 of couscous. Gently fold in drained wild blueberries. Toss in remaining couscous to add brightness (blueberries add in a colorful purple stain). Optional: Garnish with fresh rosemary.
Recipe Lauren O’Connor of Nutri Savvy Health
Wild Blueberry Hot Spiced Cider
- 2 cups frozen Wild Blueberries
- ½ cup maple syrup
- ½ cup water
- 1 TBSP vanilla extract
- ½ gallon apple cider
- 2 oranges
- Cinnamon sticks
- Optional: Rum
PreparationMake Wild Blueberry simple syrup by combining frozen Wild Blueberries, maple syrup, water, and vanilla extract in large pot on stovetop. Bring to boil. Cook for 15 minutes on medium heat or until mixture thickens. While cooking, slice an orange as a garnish and juice another. Combine orange juice and apple cider to Wild Blueberry syrup after it’s done cooking. Mix thoroughly and add to pitcher for serving. Makes 6 Servings
Recipe by Jessica DeGore, Dietitian, Jess
Wild Blueberries : Packed with Awesome
Filled with a wide range of natural antioxidants, this superfruit helps our bodies protect against disease and age-related health risks.
New Brunswick Wild Blueberries
Wild Blueberries are a super fruit. Rich in anthocyanin, a flavonoid found in the blue pigments of wild blueberries, it has the ability to neutralize free radicals and help prevent cell damage. Blueberries are filled with potent antioxidant capacity. Why are antioxidants important? Every day, our cells fight free radicals – unstable oxygen molecules that are a normal byproduct of metabolism. When our bodies aren’t getting enough antioxidants in our diet, free radicals build up causing oxidative stress, which is associated with cancer, heart disease, diabetes, and other diseases of aging.
Wild blueberries are one of North America’s oldest native berries, thriving under harsh growing conditions of Eastern Canada, Northern New England and Quebec for over 10,000 years. They flourish in these thin glacial soils thanks to their high concentration of the flavonoid anthocyanin, a phytochemical found in blue pigmented fruit. These phytochemicals provide wild blueberries with antioxidant protection against the stress caused by intense sunlight and rigorous growing conditions.