Wild Blueberry Grunt



Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
Yield:
6 Servings
Chef:
Renée Lavallée
Source:
The Canteen

Ingredients: 

Sauce
4 cups Nova Scotia Wild Blueberries
½ cup Dried Blueberries
½ tsp Nutmeg
½ tsp Cinnamon, ground
¾ cup Nova Scotia Maple Syrup
1 tbsp Lemon Juice
Zest of 2 Lemons
¼ cup Water
Dumplings
2 cups All Purpose Flour
4 tsp Baking Powder
½ tsp Salt
1 tbsp White Sugar
2 tbsp Butter, salted (frozen)
Milk - Adjust to thickness

Method: 

In large saucepan with lid, heat fresh or frozen berries, dried blueberries, spices, lemon juice & zest and the water; bring to a low boil and simmer until the mixture cooks down by ¼.

In a mixing bowl, prepare the dumplings. Sift the flour, baking powder, salt and sugar. Grate in frozen butter and enough milk until it makes a pliable dumpling dough that you can spoon. Do not over mix. Drop by tablespoonfuls into hot mixture & cover. Simmer for 15 minutes without taking the lid off. Dumplings should be puffed up and cooked through.

Transfer to serving dish and serve immediately.



Photo of Wild Blueberry Grunt
Wild Blueberry Grunt