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<p>Wild Wonderland Recipe Book
Want to make your holiday recipes the blueberriest? Pick Wild!
Wild Blueberries are wildly different from the regular blueberries you find
in the produce section. Don’t be fooled by their small size – these tiny
berries have more intense blueberry flavor and double the antioxidants
of regular blueberries! Born of the thin, glacial soils of Maine, Eastern
Canada and Quebec, these tiny, potent, wild berries will turn all of your
holiday dishes into a wild wonderland of deliciousness.
There’s no better place to start than with this collection of exclusive
Wild Blueberry holiday recipes from renowned food bloggers
Regan Jones, RD, Alisa Fleming and Hannah Kaminsky.
It’s the most f lavorful
time of the year.
Pick up some Wild Blueberries in your frozen
fruit section, and express your Joy to the Wild.
See the difference
2 cups frozen Wild Blueberries, slightly thawed
8 cups apple cider
1/2 cup firmly packed light brown sugar
1 (1-inch) piece peeled fresh ginger
1 tablespoon whole cloves
1 tablespoon whole allspice
1 tablespoon cardamom pods
2 cinnamon sticks
1 vanilla bean, split
Garnish: Wild Blueberries, thawed
Pulse Wild Blueberries in a blender or food processor until chopped,
stopping to scrape down sides.
Combine processed Wild Blueberries and remaining ingredients in a large
saucepan. Bring just to a boil; reduce heat to low and cook for 2 hours.
Strain cider, discarding pulp and spices. Serve warm.
Spiced Wild Blueberry C ider
Makes 6 to 8 servings
Regan Jones, RD | Blog: Healthy Aperture (healthyaperture.com)
Regan Jones is a registered dietitian and founder of Healthy Aperture, Fit-Framed, The RecipeReDux and RDs4Disclosure.
Jones began her career as an Assistant Editor at Cooking Light and Weight Watchers magazines and has been featured
in hundreds of television and radio segments nationwide. Self-described as a “registered dietitian by education and food-
lover by birth,” she enjoys reading, running and writing for The Healthy Aperture Blog.