Blueberry Glaze and Chutney for Ham or Turkey.
1 bottle Cascade Winery Blueberry Wine
1 cup light brown sugar
2 Shallots, minced
2 medium Gala apples, diced
2 medium peaches, diced
2 pears, diced
2 plumbs, diced
1 cup blueberries (Fresh or frozen) Divided
Pour one bottle of Cascade Winery Blueberry Wine into a large sauce pan or stock pot. Bring to a boil, reduce heat to simmer. When the wine has reduced by half add the minced shallot and brown sugar. Stir until the brown sugar has completely dissolved.
Stir in the diced apples, peaches, plumbs, pears and half of the blueberries. Simmer until the fruit is soft. Add remaining blueberries and cook for two more minutes.
Remove from heat and strain liquid into a small bowl keeping one 1/4 cup with the fruit. This liquid is the glaze.
Return the remaining liquid and fruit to the pan. Add 1 teaspoon of butter to the mixture and heat until butter is melted. Serve with turkey or ham.
Turkey
1 18-pound turkey
1 carrot
2 stalks celery with leaves
4 cloves of garlic, smashed
1 medium onion, halved
1 lemon, halved
1/2 stick butter, room temperature
4 sage leaves
Salt and pepper
2 cups chicken or turkey stock
1 cup orange juice
Preheat oven to 400ºF. Place the turkey in a large roasting pan breast side up. Season the cavity liberally with salt and pepper. Squeeze the lemon juice over the outside of the bird. Place lemon, celery, carrot, garlic, onion and sage in the cavity. Season the outside of the bird with salt and pepper. Tuck the wing tips under the bird. Roast for 20 minutes.
Carefully remove the turkey from the oven. Rub the butter over the outside of the bird. Add the stock and orange juice to the pan. Return the bird to the oven. Lower the oven temperature to 325ºF. Roast for 3 1/2 hours, or until an instant read thermometer inserted into the thigh reads 165ºF, basting every 30 minutes.
Once your turkey reaches an internal temperature of 165ºF raise oven temperature to 400ºF. Baste the bird with the blueberry liquid and bake for 10 more minutes. Remove bird from oven. Tent with foil and allow to rest for ten minutes.
Serve with chutney.
Ham
Since most hams are smoke cured they are already cooked; all that is required is heating. See packaging for instructions, usually 18 minutes per pound at 325. An instant read thermometer should read 148ºF at the thickest part of the ham.
Once the ham is at 145ºF pour the blueberry glaze evenly over the ham and bake for an additional 20 minutes. Remove from oven. Tent with foil and allow to rest for ten minutes.
Serve with chutney.
