If you have doubts about the quality of the berries — say, they've been crushed — it's better to mash them with sugar. The optimal proportion is 100 grams of sugar per kilogram of purée, so as not to over-sweeten. No heat treatment is needed; just pour the mixture into containers and seal the lids tightly.
From the frozen product you can cook compotes and kissels, whip up creams, smoothies, cocktails and cottage-cheese mousses, and make fillings for crepes, cupcakes, sweet pies and cheesecakes. People make very tasty dumplings and traditionally cook jams and preserves.
Blueberry recipes aren't just desserts. It's an unusual addition to unsweetened salads and meat and fish dishes — and an interesting choice. A berry picked in the forest tastes neutral with a light tartness. If you mix finely mashed purée with onion, salt, vinegar, water and spices and then simmer it, you get an original gravy. Fresh blueberry sauce is poured over side dishes while hot, or you can pour it into jars and keep it in the refrigerator for up to six months.
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