This simple start to a summer meal is very easy to make. You can keep pareve or add a little cream or milk to jazz it up.
- 3 cups water
- 4 cups fresh or dry-packed frozen blueberries, rinsed and drained
- ¾ cup sugar
- 2 Tablespoons cornstarch or potato flour
- 2 Tablespoons cream or milk (optional)
- Dash of cinnamon (optional)
- Bring water to a boil in a large saucepan.
- Add the berries and sugar and cook several minutes, stirring occasionally.
- In a small bowl mix the potato flour with a small amount of cold water. Stir into berry mixture and return it to a boil.
- Cool, cover and refrigerate for 3 to 4 hours.
- A dash of cinnamon over the top just before serving is a nice touch.
- You can stir in the cream or milk just before serving if you like
- Try garnishing it with a dollop of sweetened whipped cream if you like.
INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.
- Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
- Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
- Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten with any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.