3 Thanksgiving Blueberry Recipes you MUST use this year!

Are you the host of Thanksgiving festivities this year? Or, maybe you’re a guest who has been asked to bring a dish. Well we’ve found three incredible recipes that will be the talk of any get-together. Take a look!

Pork Chops with Savory Blueberry Sauce

 Recipe from TheKitchen.com

Ingredients: 4 boneless pork chops 1 shallot, finely diced 1/2 cup red wine 1/4 cup water 1/2 cup blueberries 1/2 lemon (zest and juice) 2 tablespoons butter

Fresh parsley, roughly chopped

Directions:

1. Preheat the oven to 425°F. 2. Salt and pepper both sides of each pork chop. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops. 3. Brown the pork chops, about 1-2 minutes on each side. Remove the pan from heat and pop it into the oven. Remove when the pork is just cooked through, about 10-12 minutes. 4. While the pork chops are in the oven, prepare the sauce. Heat a tablespoon of oil in a small saucepan over medium high heat. 5. Sauté the shallots until soft and golden. Add the wine and water and let boil down for 1-2 minutes. 6. Add the blueberries. When the skins begin to burst, add the lemon zest and juice. Let the sauce continue to boil and thicken until the pork chops are ready. 7. Once the pork chops are ready, remove the pan from the oven and place the pork chops on a cutting board and let them rest while finishing the sauce. 8. Turn the heat off under the saucepan and stir in the butter until it is completely melted. If using unsalted butter, add a pinch of salt.

9. Serve the pork chops either whole or sliced, topped with the blueberry sauce and fresh parsley. Since the pork chops were finished in the oven, they should still be nice and juicy.

Blueberry-Cranberry Sauce

Recipe from Food.com

1 (12 ounce) package cranberries (can use fresh or frozen) 1 cup unsweetened orange juice (can use half orange juice and water) 1 cup sugar 1/8 teaspoon allspice 1 pinch ground nutmeg 1/2 teaspoon cinnamon (can use up 1 teaspoon or to taste) 1 1/4 cups blueberries (can use fresh or frozen)

Directions:

1. Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water. 2. Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring. 3. Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop. 4. Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken. 5. Mix in the allspice, nutmeg and cinnamon starting with 1/2 teaspoon cinnamon and add in more to taste; mix until completely combined (about 1 minute) adjust the spices if needed. 6. Turn off the heat element and mix in the blueberries. 7. Using a potato masher or spoon mash only a few berries. 8. Remove from heat; cool slightly.

9. Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).

Blueberry Lavender Cream Pie

Recipe from TheKitchen.com

*Makes 1 deep-dish 9″ pie

Ingredients:

1 pie shell, from Basic Pie Crust 2 cups cream 1 cup half & half or milk 3 tablespoons dried lavender buds (You can find dried lavender buds at many Asian groceries, often with the tea. Ours was labeled lavender tea” but contained nothing but dried lavender.) 1 tablespoon butter 2 1/2 cups frozen wild blueberries (12 ounces) 2 tablespoons cornstarch 3 eggs plus 3 yolks 1/2 cup sugar 1 teaspoon vanilla

Pinch of salt

Directions:

1. Make pie crust and bake in a deep-dish pie pan at 375°F for 30 minutes. Take out shell and turn heat down to 325°F. 2. Warm the cream and milk in a small saucepan over medium heat until it just comes to a simmer. Add the lavender, stir, then take off the heat and steep for 30 minutes. 3. Have a colander or mesh strainer ready over a bowl. Heat a large skillet over medium high heat. Add the butter and when it foams, add the blueberries. Cook just until they are soft and much of the juice has run out. After about 3-5 minutes, take off the heat and pour into the colander. Set aside the drained berries. 4. Mix the blueberry juice with two tablespoons cornstarch and set aside. 5. Whisk the eggs and egg yolks with the vanilla, sugar and salt and set aside. Reserve the leftover three egg whites and beat with a fork lightly. Set aside. 6. Strain the cream and discard lavender. Whisk in cornstarch/blueberry juice mixture and bring to a simmer over medium heat, whisking constantly. When the mixture boils and thickens slightly, remove from heat. 7. Whisk a little of the cream into the egg and sugar mixture to temper, then add it all and whisk vigorously. It will look curdled and broken at first but will come together into a smooth, thick, glossy and violet mixture. 8. Stir in half of the drained and reserved blueberries. 9. Pull out the top oven rack and set the pie shell on it. Pour mixture into the parbaked pie shell and bake for 30 minutes. 10. After 30 minutes sprinkle the rest of the blueberries on top. Brush the crust with the slightly beaten, reserved egg whites, and put back in. Bake for another 15 minutes or until the center is wobbly but firm and the crust is golden and shiny.

11 . Take out and let rest for at least 15 minutes before serving. Serve with whipped cream or ice cream.

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