Summer Produce Part 3 – Blueberry Balsamic Vinegar

Our blueberry bushes have started blessing us with quart after quart of berries, so it’s time to start using them in creative ways.  We love having big salads for dinner and I always make my own dressings.  Fruity vinaigrettes are favorite dressings for organic baby lettuces so I started making my own flavored vinegars.  Last year I made a big batch of blueberry basil vinegar using white wine vinegar as a base.  It was tasty, but for my palate the basil overwhelmed the blueberry flavor.  This year I found some white balsamic vinegar at Trader Joe’s so I decided to combine that with Farmer John’s berries.  Here’s how:

In a 1 quart jar, combine 16 oz. white balsamic vinegar and 1 1/2 cups fresh or frozen blueberries.  Wash and save the bottle in which the vinegar came.  Seal jar and refrigerate 2 weeks.  If you have a food sealing machine, vacuum sealing the jar will speed the process up – taste the vinegar after a week to see if it’s where you want it.  When vinegar has finished steeping, strain out the berries and decant the vinegar back into its original bottle.  Store vinegar in the fridge.  It will last about a year.  This recipe will also work well with raspberries or cranberries.  Enjoy!

Blueberry Vinegar

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