BLUEBERRY PORT RECIPES

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DUCK BREASTS WITH CITRUS PORT CHERRY SAUCE - FOOD NETWORK



Duck Breasts with Citrus Port Cherry Sauce - Food Network image

Provided by Claire Robinson

Categories     main-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 6

4 boneless duck breasts
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
1/4 cup ruby port wine
1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
1/2 cup pitted frozen black cherries, thawed and roughly chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.
  • In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.
  • Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.
  • Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!
  • Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs.

BLUEBERRY JAM RECIPE : TASTE OF SOUTHERN



Blueberry Jam Recipe : Taste of Southern image

We're "Saving Summer In A Jar" with this recipe for Blueberry Jam. Talk about easy to make...how about only 3 ingredients to make this quick and easy jam that is just bursting with flavor. Seriously, home canning and food preservation just doesn't get much easier than this.

Provided by Steve Gordon

Total Time 2 hours

Prep Time 1 hours

Cook Time 35 minutes

Yield 6

Number Of Ingredients 3

6 cups of crushed Blueberries
4 cups of Sugar
2 Tablespoons of Lemon Juice

Steps:

  • Wash jars and bands in hot soapy water, rinse and set aside.
  • Setup your stove for the hot water bath process.
  • Place washed jars in canner filled with water and boiling slightly.
  • Jars need to boil for 15 minutes to sterilize.
  • Sort through the berries, removing stems and any bruised berries.
  • Wash berries by swirling them in cool water.
  • Place berries in a large sauce pot, mash with a potato masher.
  • Measure crushed berries to determine proper propotion of sugar.
  • Place the berries on your stove over medium heat.
  • Add the sugar.
  • Add the lemon juice.
  • Stir until sugar is dissolved.
  • Bring heat up and cook berries as quickly as possible.
  • Continue to stir the berries as they boil, don’t let them boil over.
  • Check for proper gel. When ready, remove from heat.
  • Ladle jam into the jars leaving 1/4 inch headspace.
  • Insert wooden skewer and run around inside edge to remove air bubbles.
  • Wipe the top rim of the jar with a clean damp cloth.
  • Center a new lid over the jar.
  • Twist on a jar band and tighten finger tight. Do not force.
  • Place the closed jars in your canner rack, lower the rack and make sure the jars are covered with about 2 inches of water.
  • Cover and let process in this water bath for 15 minutes or as needed for your local Altitude.
  • Lift rack and secure handles on lip of canner. Let sit for 5 minutes.
  • Use a jar lifter and remove the jars. Set them on a folded towel in a draft free location.
  • Do not move or disturb the jars for at least 24 hours.
  • After 24 hours, check jars for proper seal.

Nutrition Facts : ServingSize Half Pint

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