Thaw the contents of a "wow, I can't believe how bitter these are!" Costco-size bag of Wild Blueberries (8-10 cups) over a strainer to catch the drippings. The bag will reduce down to about 4-5 cups of densely compacted blueberries.
Boil to reduce the drippings (~12-16 ounces) to 1/4 Cup.
From the back of the frig, clean out an 8-oz jar of "Strawberry, Kiwi & Ginger" jam that you have been over-zealous in adding WAY TOO MUCH additional candied ginger, thereby rendering the jam almost inedible.
Thaw out that small container (4 oz) of leftover raspberry sauce in the freezer.
Mix blueberries, jam, raspberry sauce, and 1/4 C of reduced blueberry juice.
Add 1/3 C sugar, 2 Tbl flour, 2 Tbl corn starch, 1/2 tsp cinnamon and 1/4 tsp salt.
Dig out the Pillsbury refrigerated rolled pie crusts bought before Christmas and then forgotten. Line a springform pan with one crust, pressing the dough up the sides. Add the filling and a pie bird, then lay the second rolled crust over the top after cutting a X for the pie bird. Press the top crust into the side dough and trim off excess.
Bake at 400 degrees for 45-60 minutes or until crust is golden brown. Serve warm with thickened French Vanilla yogurt and smile with blueberry-stained teeth, having done your anti-oxidant duty for the day.
PS: Knowing better now, I would grease the pan sides slightly. Some of the dough stuck to it.
Boil to reduce the drippings (~12-16 ounces) to 1/4 Cup.
From the back of the frig, clean out an 8-oz jar of "Strawberry, Kiwi & Ginger" jam that you have been over-zealous in adding WAY TOO MUCH additional candied ginger, thereby rendering the jam almost inedible.
Thaw out that small container (4 oz) of leftover raspberry sauce in the freezer.
Mix blueberries, jam, raspberry sauce, and 1/4 C of reduced blueberry juice.
Add 1/3 C sugar, 2 Tbl flour, 2 Tbl corn starch, 1/2 tsp cinnamon and 1/4 tsp salt.
Dig out the Pillsbury refrigerated rolled pie crusts bought before Christmas and then forgotten. Line a springform pan with one crust, pressing the dough up the sides. Add the filling and a pie bird, then lay the second rolled crust over the top after cutting a X for the pie bird. Press the top crust into the side dough and trim off excess.
Bake at 400 degrees for 45-60 minutes or until crust is golden brown. Serve warm with thickened French Vanilla yogurt and smile with blueberry-stained teeth, having done your anti-oxidant duty for the day.
PS: Knowing better now, I would grease the pan sides slightly. Some of the dough stuck to it.