I know we don’t think of blueberries during the winter holidays. However, that’s when blueberries from Chile are at the peak of freshness! Take advantage of using this Chilean fruit in your festive holiday meals as a way to add some nutritional punch to desserts, appetizers, cocktails (sangria anyone?) and more.
For example, this Fresh Chilean Blueberry and Cranberry Relish recipe would be marvelous with ham or poultry. You can use leftovers in a turkey sandwich, or use it to top yogurt or oatmeal for breakfast. To reduce the calories, use stevia or Monk Fruit In The Raw instead of sugar.
Fresh Chilean Blueberry and Cranberry Relish
- 1 cup fresh blueberries
- 1 cup fresh orange juice
- 8 ounces fresh cranberries
- orange zest 1 tablespoon
- 3/4 cup sugar
- 1 teaspoon gluten free vanilla extract
- Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes.
- Remove from heat, cover and chill. Best made in advance to let flavors blend.
- Serving size: 1/4 cup
- Calories: 76
Picture and recipe courtesy of the Chilean Fresh Fruit Association.