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 Blueberry Grunt
Blueberry Grunt