I don't care for Marsala so this sounds better than that. But I'm not sure about pork and blueberry flavor.

Same as Suzieque, I don't care for Marsala and the thought of pork w/ blueberry flavor doesn't sound right to me. Blueberries aren't something I'd pair with savory, but if I did a pairing I think I'd go with duck or turkey.... something w/ a gamey flavor.

Another who doesn’t care for sweet wines, including Marsala. I only buy a small cheap bottle for cooking. Paired with pork doesn’t sound great to me. I’d rather see it either in a dessert with actual blueberries in it and maybe peaches to offset the sweetness. Or perhaps with a richer meat, maybe even a short rib.

Poultry does well with added fruit flavors, like duck a l'orange or with apricots, or whatever. I might stick with the chicken idea. Pork on its own these days is unfortunately so bland that pairing it with any flavor should work, including apricots.

I do like Marsala, and would suggest to anyone cooking with Marsala or Sherry that buying something better than the cheapest ones is more than worth doing. Avoid what's labeled as "cooking sherry", it's awful.

I don't like fruit wines, I wouldn't feel compelled to find something to use it for and would probably dispose of it.

The traditional booze for fruitcake is rum.

Rita, I think it could be nice with chicken or pork. Maybe try a search for "cooking with blueberry wine" or "blueberry wine sauce." Likely to find links like this one...

http://www.dailyfruitwine.com/2018/04/whats-for-dinner-chicken-breast-supreme-with-blueberry-wine-sauce-and-blueberry-wine-spritzer/

I think that blueberry wine could be quite tasty with either pork or chicken. I'm picturing a blueberry wine reduction with sauteed mushrooms over the meat. Or, perhaps some sort of blueberry glaze would be good especially on roasted or grilled chicken. I hope you go ahead and make something with it and report back on how it turned out.

As far as fruitcake goes, I remember the Baldwin sisters of The Waltons soaked their fruitcake in "the recipe" which had been passed down through their family. ;-)

Edit to add that my memory is faulty. It was Grandma Walton who had a bottle of "the recipe" hidden in her kitchen to use on the fruit cake. The recipe was the secret ingredient in her fruitcake. She highly disapproved of the Baldwin sisters and their recipe, but somehow she managed to have a bottle stashed away.

Funny, when I was running things through my mind as to what would be the best use, the first thought was some kind of game meat. But we don't do game, at least I don't, not because I'm against it, I just never have tasted a piece of wild meat that I liked except for fish. And I must repeat, this particular wine tastes nothing even closely resembling the sweetness of Marsala, Port, Muscadine or Sherry. I do use Sherry occasionally for a couple of dishes but I don't drink it since I stopped drinking sweet wine when I was a teenager. Everyone I've ever talked to about cooking venison says you have to know what to use on it and some kind of marinade always comes up. I do wonder if the deer that we have here in Florida just don't naturally taste good since that's the only kind I've ever eaten. Anyone have a theory on that?

ritaweeda, I think a lot of it depends on the age of the deer and what they've been eating. Old bucks are going to be tougher and taste gamier than young ones. Those old ones make nice trophies but they aren't very good eating.

When my grandfather grew grain on his cattle ranch, the deer often grazed on it and they were always more tender and less gamey than the deer who foraged mainly in the forests.

I've made venison stew several times and the meat becomes tender through the long cooking time, but retains it's wild flavor. We've also grilled venison tenderloin which was both tender and flavorful. Venison sausage or salami usually has some pork added to it for the fat because venison is so lean that ground meats will be too dry.

I have a friend who has a husband who is a duck/goose hunter so they eat a lot of wild birds. I'll bet one of their roasted goose dinners would be delicious with some sort of fruit sauce or glaze.

I'd use it to turn blueberries into a compote and then serve with pancakes, french toast or over ice cream.

No to mushrooms with blueberries. You want something tangy, like red peppers or celery or spinach or kale or red cabbage. Maybe a spritz of red wine vinegar or balsamic vinegar, some maple syrup or brown sugar. Red onions. Can thicken sauce with cornstarch. I make fruity pork all the time. The fruit varies depending on what I have on hand. Spices could include nutmeg, ginger, allspice, marjoram, garlic, corriander. You could also use rosemary or tarragon, but not with the ginger or nutmeg. Think something like pork mirabella. If I added olives, they'd be green ones.

Here's a recipe that sounds fab. But many other flavor combos on that site.

https://www.blueberrycouncil.org/blueberry-recipe/pork-tenderloin-with-blueberry-compote/

Oooooh, this one for wild rice and blueberry stuffed pork loins might have to go on our menu rotation. Sub the blueberry wine for the cider, and raisins or currants for the dried blueberries. https://www.blueberrycouncil.org/blueberry-recipe/wild-rice-dried-blueberry-stuffed-pork-tenderloin-with-watercress-apple-salad-and-apple-cider-vinaigrette/