Quick Pickle Blueberry, Red Onion, and Kumquat Compote

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Quick Pickle Blueberry, Red Onion, and Kumquat Compote

45 MINUTES Blueberry
IDEAL FOR: Dinner Lunch

Inspired by Springtime in Arkansas, Chef Dan Reighn featured Naturipe Mighty Blues in his award winning amuse-bouche at the 2023 World Food Championships in Bentonville, Arkansas.

Chef Reighn, the World Rice and Noodle Champion, pickled Naturipe Mighty Blues to serve as a sweet and sour compote accompaniment to his beef brisket dish. Pickled blueberries are a perfect pairing for a wide range of grilled and smoked meats, from pork loin to your Sunday roast, so try this quick recipe out for yourself next time you are looking to wow your guests!

INGREDIENTS

  • 1 cup Naturipe Blueberries, cut in half
  • 1 cup sliced kumquats
  • 1 cup sugar
  • Pinch of salt
  • ½ cup red onion, thinly sliced
  • 2 sprigs mint, chopped
  • 1 cinnamon stick
  • 1 cup rice vinegar
  • 2 tablespoon distilled white vinegar
  • ½ tablespoon red chili pepper flakes

DIRECTIONS

  1. Add rice vinegar, white vinegar, sugar and salt into a saucepan and bring to a boil. Once at a boil add red pepper flakes.
  2. Place blueberries, kumquats, mint, cinnamon stick and red onion into a small ball canning jar and cover with liquid prepared in step 1, let sit until plating (at least 30 minutes).
  3. Drain liquids, top dish with the compote.

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