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Fresh berries should be used immediately for the best flavor as they have a short shelf life and will only keep for 5-7 days in the refrigerator. Blueberries can also be frozen for year-round use.
Commonly relegated for the usual pies and jams, Blueberries are just as appropriate in savory applications as they are in sweet dishes. They make an excellent accompaniment to duck or game hen when cooked down into a sauce with balsamic vinegar and woodsy herbs. A mixture of wild rice, dried Blueberries and mirepoix may be used in a stuffing for pork loin or poultry. Their sweetness balances well with a spicy barbecue sauce for ribs, a tangy glaze for ham or in a fruity compote over a wheel or baked brie cheese. Add Blueberries to a green salad, especially in those containing peaches, watermelon, nuts and fresh cheeses. Other complimentary flavors include, cinnamon, ginger, honey, maple syrup, nuts, oats, chocolate, lavender, thyme, rosemary and mascarpone.
Blueberries contain vitamins A, C, and E, some fiber, and iron, phosphorus, antioxidants, potassium, magnesium, and calcium.
Blueberries excellent source of antioxidants, Vitamins C and K, manganese, and copper.