Agrodolce Blueberries 

Serve this brain-healthy side dish with salmon or chicken or spread it on slices of grilled sourdough bread for a delicious appetizer. The recipe makes about four servings, ¼ cup each. It’s adapted from Melissa Clark, New York Times Cooking. 

2 small shallots or 1 large shallot, peeled and very thinly sliced about 1/3 cup  

1 cup white wine 

2 tablespoons lemon juice (about the amount of juice from a small lemon)  

6–8 sprigs fresh thyme 

2 cinnamon sticks, broken in half 

1½ cups fresh blueberries 

1 tablespoon olive oil 

Zest from one lemon 

About 1 tablespoon of sweetener: honey, maple syrup or other, adjust to taste  

Black pepper 


Zest the lemon and set the zest aside. Place the shallots, wine, lemon juice, zest, thyme, cinnamon, blueberries, and a pinch of salt in a small saucepan. Simmer over low heat until 2/3 of the liquid has evaporated, 25–30 minutes. 

Remove from heat. Stir in olive oil, then sweetener to taste. The sauce should be sweet and sour, with a little savory flavor from the olive oil, thyme, and shallots. Add black pepper to taste. 

Nutrition information per ¼ cup serving: 

Calories 130 

Protein 1 g 

Carbohydrate 16 g 

Fiber 2 g 

Fat 4 g 

Sodium 20 mg 

Potassium 116 mg 

Submitted by Dignity Health, Yavapai Regional Medical Center