| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Canning, Desserts, Fruits, Harned 1994, Sauces | 3 | Pints | |
INGREDIENTS
| 2 | pt | Baskets ripe blueberries* |
| 6 | To 9 tb. Armagnac** | |
| or to taste | ||
| 3 | c | Water |
| 2 1/4 | c | Sugar |
INSTRUCTIONS
About 6 cups, either wild or cultivated. **Cognac can be substituted for the Armagnac. Sort blueberries, discarding any that are damaged or overripe, then rinse and drain them. Roll them on a terry towel to remove as much moisture as possible. Divide berries among 3 hot, clean pint canning jars, shaking them down as you go so they are lightly packed; leave 1/2" of headspace. Pour 2 to 3 tb. of Armagnac, according to taste, into each jar. Boil the water and sugar together in a large saucepan, uncovered, for 3 minutes. Fill the jars with the syrup, leaving 1/2" of headspace. Remove any bubbles, adding more syrup if necessary. Seal jars according to manufacturer's directions; process for 15 minutes in a boiling-water bath. Cool, label and store the jars. Keeps for at least a year in a cool pantry. Witty writes: "Blueberries in brandied syrup can launch several dessert possibilities. Add spoonfuls of berries and syrup to fresh autumn fruit - diced apples or pears, or both and sliced blue plums - for an instant compote; ladle berries and syrup over ice cream, or angel cake, or a vanilla-flavored rice pudding or blanc mange; fill meringue shells with the berries and top them with whipped cream; or layer the fruit and syrup with lightly whipped fresh ricotta in parfait glasses." From Fancy Pantry by Helen Witty. New York: Workman Publishing Company, Inc., 1986. ISBN 0-89480-037-X. Pg. 222. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 581
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 8.6mg
Potassium: 5.4mg
Carbohydrates: 150g
Fiber: 0g
Sugar: 149.7g
Protein: 0g