Spicy Blueberry Topping
Yep, I’m on blueberries again and probably will be posting more since our wild blueberries here are thicker than we have ever seen! We’ve picked about 3 quarts so far with more on their way to be cooked up in some tasty food to satisfy our tummies and add a few unwanted pounds, ha ha! Our black berries kind of fizzled out this year for some unknown reason, leaving way, I guess for the blueberries to steal the show! With so many berries, I really didn’t want to freeze them all and was very thankful the other day when I saw that my friend Bonnie over at bonniebanters.com just posted a special trick that she has on keeping all kind of berries fresher for longer in your frig. Go check it out as all kinds of berries are in season as we speak and she has plenty of delicious recipes for you to try. It was a new one on me and it couldn’t have come at a better time.
This recipe has already graced the top of Kenny’s homemade ice cream and my daughter is making up a batch to serve over cheesecake that she is taking to a church supper this week. Now she has me in the mood to make a cheesecake for us here at the homestead. Our berries here aren’t as sweet as the ones that are grown commercially but that’s okay by us, they’re FREE and actually taste more like the berries I used to pick with my dad when I was young; young, when the hell was that? Well, let’s get on with this recipe that has just enough spices to compliment the flavor of the berries………
- ½ cup sugar
- 1 tbsp cornstarch
- ½ teas cinnamon powder
- ¼ teas nutmeg
- Generous dash of ground ginger
- ¼ cup hot water
- 2 tbsp fresh lemon juice
- 2 cups fresh blueberries
- In a small heavy sauce pan, combine the first 5 ingredients and stir to mix.
- Over medium heat, stir in the hot water to the mixture followed by the lemon juice.
- Continue to cook, stirring constantly until mixture thickens and begins to boil.
- Add the blueberries and continue to boil for a minute or so, stirring constantly.
- If not serving at once over cake or ice cream, let cool slightly and place in a glass container and refrigerate.
- Best warmed slightly when ready to serve.
I hope you all had a great holiday weekend and honored all who have sacrificed so much to give us the freedom to enjoy today, and so we can have our cook-outs and good times with friends and family! Hope you enjoy………….Coming up we have pictures of the newest wild life resident, Bambi and our latest vehicle to grace our driveway! Oh, a couple of bacon tricks too, just in time for the BBQ: later, I promise……..