Blueberry Balsamic Vinegar Recipe
Recipe provided by the North American Blueberry Council
Yield: Approximately 5 1/2 cups
Nutrition per serving (1 of 4 servings): Calories 359 | Total Fat 0 g | Saturated Fat 0 g | Carbohydrates 78 g | Dietary Fiber 4 g | Sugar 65 g | Protein 2 g | Cholesterol 0 mg | Sodium 60 mg
Total Time: 2 days 50 minutes
Preparation: 10 minutes
Cooking: 2 days 40 minutes
Ingredients
- 4 cups blueberries (fresh, thawed, or frozen)
- 1 quart balsamic vinegar
- 1/4 cup sugar
- Strips of lime peel from 1 lime (only the green outer skin)
- 1 cinnamon stick (3 inches long)
Instructions
- Imagine capturing summer's sweetest berries in a bottle of irresistible vinegar! In a large, non-reactive saucepan, lightly crush the blueberries using a potato masher or the back of a heavy spoon. Add the balsamic vinegar, sugar, lime peel, and cinnamon stick. Bring to a boil, then reduce heat, cover, and simmer gently for 20 minutes. Cool slightly, transfer to a large bowl, cover, and refrigerate for two days to let bold flavors infuse and dance.
- Ready to reveal the magic? Set a wire mesh strainer over a large bowl. Pour the mixture in batches, pressing to extract every drop of vibrant liquid. Discard the solids.
- Pour your masterpiece into sterilized glass bottles or jars, seal tightly, and refrigerate. It keeps indefinitely! Drizzle this jewel-toned elixir over salads for a burst of tangy sweetness, or elevate grilled chicken and beefyour taste buds will thank you.
