Eating for Life

October 2, 2012

Eating for Life | Frozen blueberries are sweet, healthful and economical

The Star’s Balsamic Glazed Pork Chops With Blueberry Wine Sauce combines fresh or frozen blueberries with red wine. Like blueberries, red wine is naturally high in resveratrol, a powerful antioxidant that may lower bad cholesterol, protect against heart disease and slow age-related memory loss.
Editor’s Note: This column was originally published in 2008.

As summer wanes, value-conscious shoppers know a pint of fresh blueberries can wind up costing a pretty penny.

Looking for a bargain? Consider trolling the freezer case.

Cook’s Illustrated found frozen blueberries were actually sweeter than fresh ones shipped long distances because they are picked at the peak of ripeness and individually quick frozen, IQF. If properly handled, frozen fruits and vegetables have the same nutritional benefits as fresh, the FDA reports.

The Star’s Balsamic

Glazed Pork Chops With Blueberry Wine Sauce

combines fresh or frozen blueberries with red wine. Like blueberries, red wine is naturally high in resveratrol, a powerful antioxidant that may lower bad cholesterol, protect against heart disease and slow age-related memory loss.

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Shopping tips:

When buying frozen berries, check the bag to make sure there are no clumps, indicating the berries have thawed and refrozen.

A “dry” wine means all the sugar from the grapes has been converted to alcohol during the fermentation process. Typical dry red wines include Cabernet Sauvignon, Zinfandel, Pinot Noir and Merlot. But if you’re looking for something more unusual, try Sangiovese, Malbec, Carmenere or Tempranillo. If you do not drink wine, substitute grape juice.

Balsamic Glazed Pork Chops With Blueberry Wine Sauce

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