Life Food

A berry, merry Christmas with B.C. blueberries 0

By Nick Eagland, 24 hours Vancouver

 BC Blueberry Council is sharing some of its mouth-watering recipes. With the province’s 800 highbush blueberry growers producing about 40 million kilograms of the berries annually, the bountiful harvest makes up around 98% of Canada’s total production. With an abundance of the fruit available locally, it would be a shame not to include B.C. blueberries in your holiday feast.

Here are five recipes to get you started, courtesy of the BC Blueberry Council:



Yields 2 cups

  • 1½ cups (225 g) B.C. blueberries - fresh or frozen
  • 1 cup (240 ml) 35% whipping cream
  • 3 tbsp (30 g) granulated sugar
  • 6 oz (180 g) semi sweet dark chocolate - chopped, (1¼ cups)
  • 1 tbsp (30 ml) liqueur or spirit, such as Grand Marnier or Cognac


1. In a saucepan, heat the blueberries, cream and sugar for 10-15 minutes on a medium heat, stirring occasionally. Do not boil.

2. Remove from heat. Puree in a blender, covered with lid and cloth, until smooth.

3. Return mixture to the saucepan to reheat.

4. Remove from heat, add the chopped chocolate, and stir until smooth. Stir in the liqueur.

5. Transfer to a fondue bowl, and serve with fruit and pound cake.



Yields 1 wheel and 3 cups of compote

  • 5” round (350 g) Brie, Camembert or any soft rind cheese
  • 1½ cups (225 g) B.C. blueberries - fresh or frozen
  • ¼ cup (60 ml) red wine
  • 2 tbsp (30 ml) balsamic vinegar
  • 3 tbsp (30 g) brown sugar
  • 1 tbsp (15 ml) lemon zest
  • 2 tsp (10 ml) lemon juice
  • ¼ tsp (pinch) black pepper
  • 1/8 tsp (pinch) salt
  • Sprig fresh rosemary
  • ½ cup (75 g) hazelnuts, toasted and roughly chopped


1. Cut the cheese round in half horizontally. Place bottom half, cut side up on a serving platter. Set aside at room temperature with the top half of cheese.

2. In a saucepan, bring the blueberries, red wine, balsamic vinegar, brown sugar, lemon zest, lemon juice, pepper and salt to a boil.

3. Simmer uncovered on a medium heat for approximately 20-30 minutes, until reduced to a thick compote.

4. Add the whole rosemary sprig in the last 2 minutes of cooking, then remove.

5. Spoon half the hot compote over the bottom half of cheese. Cover with the top half of cheese (cut side down) and top with remaining compote and hazelnuts.

6. Serve with fresh fruit and crackers.



Yields 24-36 cookies


  • 1 cup 150g B.C. Blueberries- fresh or frozen
  • 1 cup 165g Sugar
  • 1 pkg 185ml Liquid Pectin or ½ pkg.-28g of powdered pectin
  • 1 tbsp 15ml Lemon zest
  • 1 tbsp 15ml Lemon Juice


  • 2 cups 260g Cake and pastry flour
  • ½ tsp 5ml Baking powder
  • ¼ tsp pinch Salt
  • 1 cup 160g Almonds
  • ¼ cup 40g Sugar
  • 1 cup 240g Unsalted Butter- room temperature
  • ½ cup 80g Sugar
  • 1 large 50g Egg
  • 1 large 15g Egg yolk
  • 1 tsp 5ml Finely grated lemon zest
  • 1 tsp 5ml Vanilla Extract
  • ¼ cup 40g Confectioners’ Sugar



1. Starting on a medium heat, in a small saucepan, mash and break down the blueberries using a potato masher. Add the sugar, pectin, lemon zest and lemon juice, raise the heat and bring to a rolling boil for 1-2 minutes.

2. Set aside and cool at room temperature.


1. In a 350F/160C oven bake almonds until fragrant and toasted, approximately 5 minutes, allow to cool.

2. Place the cooled almonds and ¼ cup of sugar in a food processer and process until finely ground. Set aside.

3. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.

4. In a large bowl, using a hand or stand mixer, beat together the butter and ½ cup sugar until light and fluffy. Beat in the eggs.

5. Mix in the almond/sugar mixture, lemon zest and vanilla.

6. Mix in the flour mixture in three intervals, do not over mix.

7. Divide the dough into 2, half-inch thick discs, then wrap tightly in cellophane and refrigerate until chilled and firm, at least 2 hours and up to 2 days.

8. Place rack in the centre of the oven, and pre-heat to 350F/160C. Line a large cookie sheet with parchment paper.

9. Remove the dough from the refrigerator and allow to stand at room temperature for 5-10 minutes.

10. On a generously-floured surface, roll out the dough until about ⅛ - ¼ inch thick. Using a 2” or 3” decorative cookie cutter, cut out cookies and place one inch apart on the prepared cookie sheet.

11. Using a smaller 1” cookie cutter with decorative shape, cut out the centers of half of the unbaked cookies, this will be the top half of the cookie sandwich.

12. Bake the cookies for 10-13 minutes at 350F/160C until a very light golden. Cookies with cut-outs (for the top) will bake slightly quicker. Allow to cool.

13. Repeat with the remaining dough.

14. Sprinkle icing sugar over the cut-out tops of the cooled cookies.

15. Dollop approximately 1 tsp of the blueberry jam filling in the centre of the bottom halves of the cooled cookies.

16. Top with the sugared, cut-out cookies and gently sandwich together.

17. Cookies can be stored in an airtight container for 2-4 days, however, best assembled to the day of consuming.



Yields approx. 7 cups of mixture

  • 1 ¼ cups 225g Sultana raisins
  • 1 ¼ cups 225g Golden raisins
  • ½ cup 85g Dried cranberries
  • ⅓ cup 80g Mixed candied citrus peel
  • ½ cup 125ml Brown sugar
  • ½ cup 125ml Margarine or butter
  • 1 tsp 5 ml Grated lemon rind, yellow part only
  • 2 Tbsp 30ml Brandy
  • 1 Tbsp 15ml Lemon juice
  • 1 tsp 15ml Ground cinnamon
  • ½ tsp 2.5ml Ground cloves
  • ½ tsp 2.5ml Ground ginger
  • ½ tsp 2.5ml Ground nutmeg
  • 4 cups 1L B.C. Blueberries, fresh or frozen


1. Combine first 13 ingredients in a large mixing bowl.

2. Stir in blueberries, and let mixture sit overnight in the refrigerator to allow flavours to combine, and raisins to plump.

3. If not using immediately, either pack closely in sterilized jars and process, or freeze.

4. To use, spoon into pre-made pie shells and bake for approximately 20 minutes.


Yields 3 cups

  • 4 cups 1 L B.C. Blueberries, fresh or frozen
  • 16 oz can Whole berry cranberry sauce
  • ¼ cup 75 ml Sugar
  • 3 tsp 45 ml Balsamic vinegar
  • 1 ½ tsp 7 ml Grated orange peel
  • 1 tsp 5 ml Ground ginger
  • ¼ - ½ tsp 1 - 2 ml Crushed red pepper
  • ¼ tsp 1 ml Ground black pepper


1. In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers. Bring to a boil.

2. Boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes.

3. Pour into clean jars; cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze.

4. Serve with roasted or grilled turkey, chicken or pork.


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