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.
- 2 Packages (6 ounces each) Driscoll's Blueberries
- 3 Cups white vinegar
- 3/4 Cup sugar
- Grated zest of 1 orange
- 5 Tablespoons vegetable oil
- 2 Teaspoons chopped fresh parsley
- 2 Teaspoons minced onion
- 1/4 Tsp. grated orange or lemon zest
- 1/4 Cup Blueberry Vinegar
- Salt and pepper to taste
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.)
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.
Shake or whisk before serving.