Scare Up Some Berry Good Sweets

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by Hannah (BitterSweet)
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BOO!

Okay, while I’m not the most fearsome creature you’ll meet this Halloween, I do have a terrible tale that should strike fear in the heart of any sensible human being. 

Just imagine…

A world that progressively grows colder, harsher, inhospitable to life itself. The ground freezes solid, impenetrable as steel, strangling off all the plant roots and shoots within. Nary a weed can grow, let alone the delicate and highly perishable foodstuffs we’ve come to depend on. Sun shines but thermometers remain unmoved, staunchly refusing to thaw. As a result of the harsh shift in climate, there are no more blueberries; not here, not anywhere.

Positively terrifying, right? Mercifully, that tragedy is only based on real life. Though we are swiftly moving past the prime growing season with winter soon to come, there’s no end in sight to the supply of frozen wild blueberries. Whether it’s 100 degrees or -10 degrees outside, they’ll still be waiting for happy homes and hungry mouths, just as plump, ripe, and sweet as ever in the freezer aisle.

That’s where my batty family comes into the picture. Try finding decent fresh berries now and you’d be straight out of luck, yielding nothing but bland blue marbles unsuitable for consumption. Spare yourself the horror and hit the chill chest instead, where wild frozen blueberries remain every bit as flavorful and vital all year round. By introducing such a powerful superfood, touted for its antioxidants and nutrients the world over, you can reason that indulging in a sweet wild blueberry pate de fruit instead of any commercial candy out there is by far a lesser evil.

Their crunchy sugared exterior gives way to a soft, jam-like center, each bite a balance of bold, fruity sweetness. Mysterious and dark, black cocoa contributes to their fetching hue while adding a rich, smoky, earthy sort of flavor. Blend that with a tiny pinch of cinnamon and a splash of lime for an unexpected, yet completely complementary twist, and you’ll wonder why you didn’t scare up some sweet treats out of frozen blueberries sooner.

Yield: Makes about 35 – 40 (2-Inch Long) Bats

Boo-Berry Bats

Boo-Berry Bats

These treats have a crunchy sugared exterior that gives way to a soft, jam-like center, each bite a balance of bold, fruity sweetness. Mysterious and dark, black cocoa contributes to the fetching dark hue while adding a rich, smoky, earthy sort of flavor.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

  • 2 1/2 Cups Frozen Wild Blueberries, Thawed
  • 1/2 Cup Unsweetened Applesauce
  • 1/4 Cup Black Cocoa Powder
  • 3 Cups Granulated Sugar
  • 1/4 Cup Lime Juice
  • 1/4 Teaspoon Ground Cinnamon
  • 2 (3-Ounce) Packages Liquid Pectin
  • About 1/2 Cup Granulated Sugar, to Coat

Instructions

  1. Place both the blueberries and applesauce in your blender or food processor, and thoroughly puree.  Pause to scrape down the sides of the bowl every now and then, until the mixture is completely smooth. Add in the cocoa powder and blend briefly to combine.
  2. Transfer the puree into a medium pot with high sides, along with sugar, lime juice, and cinnamon.  Though it may seem like a lot of sugar, don’t forget that this is candy we’re talking about, and the pectin requires a certain amount of sugar to set properly.  Whatever you do, do not attempt to reduce the amount or swap it for a different
    sweetener!
  3. Stir well and bring the mixture to a boil over medium heat. While that comes up to temperature, line a 9 × 9–inch square baking pan and lightly grease it in preparation for the finished candy.
  4. Once boiling, add in the pectin, mix thoroughly to incorporate, and stir while the mixture boils for a full 10 minutes.  Continue scraping the bottom and sides of the pot with your spatula to make sure that nothing is sticking and burning.  Remove from the heat and pour the liquid candy into your prepared pan.  Allow that to come to room temperature before moving the pan into the fridge.  Let chill until set, at least 2–3 hours, before cutting into bat shapes using a small cookie cutter.
  5. Toss the bats in granulated sugar and store in an airtight container. Kept away from moisture and in a cool place, the bats should last for 1 – 2 weeks, if they aren’t devoured before then.

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Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving: Calories: 81Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 21gFiber: 1gSugar: 18gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Candy

41 thoughts on “Scare Up Some Berry Good Sweets”

  1. Sounds tasty, Hannah. Quick question though. Is this right? “Mercifully, that tragedy is only based on real life, more fiction than fact.” If it’s more fiction than fact, would it be based in real life? Please don’t bat me; just wondering. :-)

    janet, a little batty this morning

      1. OK, although they must have a lot of frozen berries if they have enough to last when we run out. :-) I love frozen blueberries and it broke my heart when I had to give away most of the organic ones I’d frozen, when we moved. At least I didn’t have to throw them out!

  3. Blueberries are nature’s candy. And yes, frozen works really well!
    Looking forward to making these wonderfully batty candies.

  5. Yum! These remind me of the little chewy fruit snacks I used to eat as a kid but all Halloweened out! I think frozen fruits and vegetables are often overlooked. While there are definitely some fruits/veggies that taste better fresh, blueberry is one that goes well either way. We have a giganto bag of the stuff in the freezer right now.

  6. Liquid pectin eh? Not even sure what that is but you can be sure I am about to find out on the next shopping expedition into the city :)

  9. Boo, Hannah! It was a scary intro :) My, these boo-berry bats are so cute…I love the blend of black cocoa and tangy blueberries. Wow, Hannah, love these bite-sized sweets – perfect Halloween treats!

    1. It was in a set of small Halloween cookie cutters I found at Joann Fabrics. Sorry, I don’t remember the brand, but they should be easy to find while all the Halloween supplies are still around!

      >

  18. I tried recipe and the goop didnt set right so i added more pectin and re-boiled even goopier. Any vlue as to why? This was my first attempt at candy making. My son was so excited.

    1. That’s really odd! Are you sure you cooked the mixture for long enough, and brought it to a full, vigorous boil? I can’t imagine why additional pectin made the situation worse otherwise…

  22. I used to love those little jelly fruit candies, these are fantastic! I’ve never thought of making something like this myself before. I swear, every time you post a recipe I think you introduce me to a new ingredient, I’ll have to see if I can track down some liquid pectin somewhere.

  23. It’s a devastating day, indeed, when the fresh organic blueberries disappear from the grocery stores. What a fantastic use of their frozen counterparts! Your creativity never ceases to amaze me.

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