Recipes & Ideas

The Blueberry Vinegar will stay fresh for six months and can be put into bottles for a homemade gift. When heating vinegar or acidic foods it's important to use a non-reactive saucepan such as stainless steel, non-stick, or enamel. Aluminum or cast-iron pans react with acid and can cause a metallic taste.

INGREDIENTS

Blueberry Vinegar

2 packages (6 ounces each) Driscoll's Blueberries
3 cups white vinegar
3/4 cups sugar
Grated zest of 1 orange

Blueberry Vinaigrette

5 tablespoons vegetable oil
2 teaspoons chopped fresh parsley
2 teaspoons minced onion
1/4 teaspoons grated orange or lemon zest
Salt and pepper to taste
1/4 cups Blueberry Vinegar

Instructions

Blueberry Vinegar

Place blueberries and vinegar in a non-reactive saucepan.

Add sugar and orange zest; bring to a boil.

Reduce heat and simmer, covered, for 20 minutes.

Strain blueberry mixture though a mesh sieve, pressing out as much liquid as possible. Discard solids.

Pour into glass containers.

Allow to stand for 1 hour.

(Note this mixture can be refrigerated for up to 6 months.)

Blueberry Vinaigrette

Combine oil, parsley, onion, orange zest, salt, pepper and blueberry vinegar in a screw-top jar or bowl.

Shake or whisk until thoroughly blended.

Let stand at room temperature 1 hour to blend flavors.

Refrigerate.

Shake or whisk before serving.