If orange is the new black, blue is the new red this holiday season. Swap out the cranberries for the all-American Wyman’s wild blueberries on your holiday table. Wyman’s of Maine is one of the largest wild blueberry growers in the US and harvests all the antioxidant-packed, sweet and tart berries on their lush 10,000 acres of land, transporting them from farm to freezer to table. Actually, wild blueberries are one of the few fruits native to the U.S., so why do cranberries get all the cred on Thanksgiving? These smaller and sweeter berries work well in any dish that calls for cranberries.
Another reason to snack on wild blueberries during the holidays is that they keep you heart healthy! New research from the American Journal of Clinical Nutrition shows wild blueberries have the potential to improve heart health. Researchers from Germany’s University of Dusseldorf and the United Kingdom’s University of Reading and University of Northumbria concluded that wild blueberries may help blood vessels function better and remain healthier, thus relieving pressure on the heart. And did you know that out of 40 different fruits and vegetables tested, wild blueberries took the blue ribbon for the most antioxidants? Cooking with wild blueberries this holiday season will keep your heart pumping and give you the boost you need to plow through the season.
Here are some recipes from Wyman’s of Maine to get you started.
Wyman’s Wild Blueberry Sauce
3 cups Wyman’s wild blueberries
1 cup sugar
1 cup water
Juice and zest of 1 orange
1 tsp ground cloves
1 tsp cinnamon
1 Tbsp cornstarch (for thickening if necessary)
1. In a large saucepan, heat the wild blueberries, sugar, 1 cup water, orange juice and spices on high. Bring to a boil, then reduce the heat and simmer 15 minutes. *If the sauce is too thin, you may add a cornstarch slurry (1 tablespoon cornstarch and 2 tablespoons water) to thicken.
2. Add orange zest to the mixture and cool.
By Wyman’s of Maine
Wyman’s Wild Blueberry, Butternut Squash and Quinoa Salad
Serves 4 to 6
1 large butternut squash, peeled, seeded and cubed, 3.5 lbs
1 Tbsp olive oil
1 cup quinoa
2 cups arugula
2 medium shallots, sliced thin
1 cup Wyman’s Wild Blueberries, thawed
1/4 cup chopped cilantro
Salt and pepper
Juice of 1 lemon
1/3 cup olive oil
1 Tbsp honey
1 Tbsp apple cider vinegar
1. Set the oven to 350 degrees. On a large baking sheet, spread the squash evenly, toss with 1 Tbsp olive oil and season with salt and pepper. Roast 30 minutes or until tender.
2. Meanwhile, in a medium-sized pot, cook the quinoa according to package instructions or bring two cups of water to a boil, add quinoa, cover and simmer 10 minutes. When the quinoa is translucent, it is finished.
3. In a large bowl, combine all ingredients. Dress and season to taste.
By Wyman’s of Maine