By Sharon Merkel-Prudhomme
Blueberries are plentiful and plump this time of year! In my “former life” I enjoyed 28 years cooking live on ABCTV 27 Harrisburg, Pa. as Mid-Day Gourmet. This is one of the goofy lil’ recipes I threw together back in June of 2009.
All are approximate – I always cook to taste & don’t get hung up on a recipe-create-its’ what it’s all about!
1/4 C. apple sauce (always have the little cups on hand for cooking)
1 C. fresh blueberries *(raspberries are in now & can be used as well)
1/4 C. tomato paste (out of tomato paste? throw in some ketchup!)
1/4 C. honey (out of honey? throw in some karo or maple syrup)
2-3 Tbls. minced onion (add onion & jalapeno in processor*)
2-3 Tbls. minced jalapeno pepper
2-3 Tbls. chopped scallions
1/4 C. butter
1/4 C. brown sugar
On high heat:
Add: butter, tomato paste, blue berries-stir till berries begin to burst and reduce.
Lower heat and add: rest of ingredients-continue to stir till thick & smooth. If too thick-can add little water or bit of stock-careful not to thin too much. Should be rather thick.
Excellent on chicken, pork, ribs, shrimp, scallops, etc. Enjoy!