Use this cinnamon-scented, blueberry-infused balsamic vinegar in salad dressings or with grilled meats.

Blueberry Balsamic Vinegar

4 cups fresh blueberries or frozen and thawed
1 quart balsamic vinegar
1/4 cup granulated sugar
Lime peel cut in strips from 1 lime (green part only, the pith imparts a bitter flavor)
1 (3-inch) cinnamon stick

1. In a large non-reactive saucepan, crush blueberries with a potato masher or back of heavy spoon.
2. Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for two days to allow flavors to blend.
3. Place a wire mesh strainer over a large bowl. Place a triple layer of cheese cloth in strainer.
4. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.
5. Pour vinegar into sterilized glass bottles or jars; refrigerate, tightly covered, indefinitely.

Makes about 5 1/2 cups.