Wild blueberries are a HUGE harvest crop in Nova Scotia and Bay of Fundy's post-glacial soils are among the most productive blueberry fields in Canada. We're in the middle of the harvest right now (starts in early August, continues to September). Blueberries are enjoyed here year round though: the little blues freeze well and are easily revived for cooking. Among my favourite blueberries recipes is Blueberry Grunt. Grunt (not to be confused with other blueberry desserts such as Crumble, Crisp or Buckle) is best characterized by its floating dumplings. My admiration for this wholesome dessert took a leap when I adopted this particular recipe from the best-selling Nova Scotia cookbook: The Joy of Ginger.
Blueberry Grunt
4 c wild blueberries
1/2 c sugar
1/2 c water
1 tsp ground ginger or more
2 c all purpose flour
4 tsp baking powder
1/2 t salt
2 Tbsp cold butter
3 Tbsp candied or preserved ginger, chopped
3/4 c milk
- Boil blueberries, sugar, water and ground ginger in a large saucepan until juice is rendered, about 5 minutes.
- Meanwhile, sift together flour, baking powder, and salt.
- Cut in cold butter using a pastry cutter or knife. Stir in finely chopped ginger. Add enough milk to make a soft, sticky biscuit dough.
- Drop dough by tablespoon in the hot berry mixture. Cover tightly & cook 12 to 15 minutes. Serve with French vanilla fresh or frozen yogurt.
(Candied ginger is available in bulk at most health food stores or, if you are really keen you can make it yourself!)
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