- 1 cup blueberries, fresh or frozen
- 6 Tablespoons orange juice
- 6 Tablespoons lemon juice
- 2 Tablespoons vermouth
- 2 teaspoons grated orange peel
- 2 teaspoons grated lemon peel
- 1 teaspoon fresh ginger, minced
- 3 teaspoons margarine
- 1 lb. turkey breast medallions
- Salt and pepper to taste
- Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger. Stir to blend and set aside.
- Melt margarine in a large, heavy skillet and saute turkey until brown and just cooked through. Transfer turkey to platter and keep warm.
- Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes).
- Spoon blueberry mixture over turkey and serve.
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.