Blueberry balsamic vinegar
15
25
10
No
Ingredients
- 500 ml (2 cups) of fresh or frozen blueberries (thawed)
- 500 ml (2 cups) of balsamic vinegar
- 30 ml (2 tablespoons) of sugar
- Lime zest, sliced into strips (green parts only)
- 3 po (1 stick) of cinnamon
Preparation
Side-by-side mode
- In a large casserole, crush blueberries with a pestle or the back of a large spoon. Add vinegar, sugar, lime and cinnamon then boil. Reduce heat, cover and simmer for about 20 minutes.
- Let cool down and pour into a large bowl. Cover and refrigerate for 2 days to merge the flavors. Set a sieve over a large bowl and pour the blueberry mixture a few spoons at a time. Throw away solid residue.
- Pour vinegar into bottles or clean glass jar, hermetically close it and refrigerate for as long as you need it. May be useful as salad sauce, or poured over grilled chicken or beef.
