Ingredients

  • 15 ml (1 tablespoon) of butter
  • 1 mid size red onion, finely sliced
  • 250 ml (1 cup) of frozen blueberries (as small as possible)
  • 125 ml (1/2 cup) of white wine
  • 125 ml (1/2 cup) of sugar
  • 1 Bay leaf
  • 1 pinch of thyme
  • 1 pinch of rosemary
  • Salt and pepper
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Preparation

  • In a casserole of a liter, melt butter at medium-low heat.
  • Add onion till it tender. Add blueberries and cook for about 5 minutes.
  • Deglaze white wine and let reduce of an half. Add sugar, spices and let bakes at low-heat for 30 minutes, till forms jam texture.
  • Set in sterilized pots (2 Mason pots of 250 ml). Let cool down and refrigerate.

Chef's notes

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