Add to blueberry filling for a pie or cobbler
Reduce and use as a blueberry syrup for pancakes and waffles
Drizzle over fresh berries and serve with a dollop of whipped cream
Create a sweet and spicy vinaigrette or marinade by combining with Red Cayenne Chili or Chipotle EVOO
Drizzle over a wedge of blue cheese or feta and serve with crackers
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- 1 1/2 c
- ripe blueberries
- 2 c
- white balsamic, rice, or white wine vinegar
- 2 Tbsp
1Place the berries in the pan. Lightly crush them with a potato masher. Add the vinegar and the sugar and bring to a boil.
2Lower heat to a vigorous simmer and cook 3 minutes. Allow to cool a few minutes and transfer to a clean bottle or jar with a non-reactive lid.
3Let stand at least 4 hours, or when cool, put in the refrigerator and store overnight. Strain the vinegar from the berries through a cheesecloth lined stainless-steel strainer into a clean bottle. Store somewhere dark and cool.