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Blueberry Syrup

No time for picking wild blueberries? We have the perfect syrup for you. Let our Wild Blueberry Syrup awe your taste buds with fresh wild blueberries. We take the ripest whole wild blueberries and blend together this old family recipe (that has passed down through several generations) and cook it in an open kettle. The result is a scrumptious syrup that tastes more like pourable preserves. Enjoy with breakfast, desert, or add to milkshakes…let your imagination run wild.

$ 6.99 Back
Quantity:

For a really wild and flavorful treat try our recipe for Pork Tenderloin with Wild Blueberry Thyme Sauce
Source: Marcy Kaminski

Ingredients
2 pork tenderloins - 1 pound each
2 teaspoons kosher salt
1 teaspoons fresh ground pepper
2 teaspoons canola oil
1 large shallot - finely chopped
1 cup beef broth
1/4 cup Blackberry Patch Wild Blueberry Syrup
1 teaspoon fresh thyme - finely chopped
1 tablespoon unsalted butter
Directions:
Preheat oven to 425 degrees. Rub each tenderloin with 1 teaspoon of salt and 1/2 teaspoon pepper. In a large heavy saute' pan, heat oil over medium heat. Brown tenderloins for 1 1/2 minutes on all four sides. Transfer to a heatproof dish and cook for 15 minutes. While tenderloins are cooking, in a skillet used above saute' shallot over medium heat until softened, about 3-5 minutes. Add beef broth bring to a boil and reduce to low heat, about 8-10. Scrape bits from bottom of pan. Stir in the Wild Blueberry Syrup and thyme heat through for 2 minutes. Stir in the butter until melted. Remove tenderloins from oven and add to the saute' pan. Turn tenderloins to cover with sauce on all sides let rest for 5 minutes. Transfer toa cutting board adn cut crosswise slices. Serve with sauce.