Blueberry Balsamic Vinegar
Use this cinnamon-scented, blueberry-infused balsamic vinegar in salad dressings or with grilled meats.
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
- In a large non-reactive saucepan, crush blueberries with a potato masher or back of heavy spoon.
- 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.
- Place a wire mesh strainer over a large bowl. Place a triple layer of cheese cloth in strainer.
- In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.
- Pour vinegar into sterilized glass bottles or jars; refrigerate, tightly covered, indefinitely.
Makes about 5 1/2 cups.
Photograph are courtesy of the US Highbush Blueberry Council. Used with permission.