In fact, the (original) recipe is essentially three ingredients - blueberries, apples and sugar. After that, the possibilities are more or less endless! The first time I made it (way back in Toast Topper #2!), I used vanilla sugar, allspice and nutmeg. by the time Toast Topper #32 came about, I was tossing in lemon zest and pure pomegranate juice. This time around I took the recipe down a whole other road - adding a glug of red wine, some date syrup, and a garden fresh, dark red beet.
Yes, a beet. I love the root veggie in pretty much any and every form, and already know how well it works in sweet things (brownies, anyone?), adding that subtle earthy note to the sugar and berry flavours. It is, as I said, subtle - you're not going to bite into your English muffin and go "yum, I'm eating borscht for breakfast". Rather, you're likely going to go on the hunt for some natural peanut butter and make yourself a grown up PB&J. Who says we have to grow up?
Shared with Gluten Free Fridays
Blueberry Beet Butter
Makes ~3 cups, 24 (2 tbsp) servings
1 ½ cups fresh or frozen (unthawed) wild blueberries
1 medium beet, roasted, peeled and diced
2 large apples, peeled, cored and diced
1 cup sugar
zest of 1 lemon
⅓ cup date syrup
¼ cup dry red wine
2 tbsp Clear Jel + ¼ cup cold water (optional, see recipe below)
1 tbsp pure vanilla extract
- Combine all the ingredients except vanilla in a heavy bottomed sauce pot.
- Bring to a boil, then reduce the heat and simmer 1 - 1 1/2 hours, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
- The butter is done when it is thick and spreadable. If you run out of time, whisk together the Clear Jel and cold water and stir in. Cook for 2-3 minutes, until thick enough for your preference.
- Just before canning, stir in vanilla.
- Can in a water bath for 15 minutes or spoon into clean jars and keep in the fridge up to 6 weeks.
Amount Per Serving
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 3.3 mg
Total Carbs: 14.8 g
Dietary Fiber: 0.8 g
Protein: 0.2 g