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