Blueberry vinaigrette and a bowl of blueberries
  • Prep Time:
    30 minutes, plus 1 hour stand time
  • Cook Time:
    20 minutes
  • Serves:
    4 (abut 1/2 cup)
  • Perfect For:

Description

Curious about how to make blueberry vinaigrette? Look no further for the easiest (and tastiest) blueberry vinaigrette recipe using homemade blueberry vinegar. This blueberry vinaigrette is delicious on salads or even as a marinade. The homemade blueberry vinegar will stay fresh for six months and can be put into bottles for a homemade gift.

Keep in mind, 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.

Blueberry Vinegar
  • 2 Packages (6 ounces each) Driscoll's Blueberries
  • 3 Cups white vinegar
  • 3/4 Cup sugar
  • Grated zest of 1 orange
Blueberry Vinaigrette
  • 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
Blueberry Vinegar
  1. 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.
  2. 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.
  3. (Note this mixture can be refrigerated for up to 6 months.)
Blueberry Vinaigrette
  1. 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.
  2. Refrigerate.
  3. Shake or whisk before serving.
Calories 171
Total Fat 17.54 g
Saturated Fat 1.29 g
Cholesterol 0 mg
Sodium 40 mg
Total Carbohydrates 3.59 g
Dietary Fiber .30 g
Protein .14 g