Fruits and Veggies - Fresh Canned Frozen

Slow Good Blueberry Spread

Slow Good Berry Spread

From the Strive for Five at School! Resources

Adapted from Better Homes and Gardens, November 2007


Slow cooker Yield: 8

Portion: 1/2 cup (125 mL)

Cost per serving: $0.29


2 cups (500 mL) whole blueberries, frozen

2 tbsp (30 mL) cranberries, dried

1/4 cup (50 mL) cranberry juice

2 tbsp (30 mL) quick-cooking tapioca

1/4 tsp (1 mL) ginger, ground

1/3 cup (75 mL) white granulated sugar

1 Combine all the ingredients in the slow cooker.

 2 Cover and cook on high for 2–4 hours or until the fruit is tender.


Serve this spread over a bagel or toast or as a topping for yogourt. Layer with yogourt and Crunchy Nova Scotia Honey Granola (see April recipes) to make an eye-appealing parfait or use it as a topping for your favourite whole-grain cereal.

Quick-cooking tapioca thickens the fruit nicely. To save time, the ingredients may be combined the day before. Turn the slow cooker on in the morning to be ready for noontime serving.

Did You Know?

  • Did you know that blueberries were once called "star berries"? That’s because of the starshaped formation on their skin left from the flower that formed the fruit.
  • The scientific name for blueberries is Vaccinium myrtillis.
  • Did you know that blueberries are also rich in vitamin C, vitamin K, and fibre?