Blueberry Basil Vinegar

posted by Sue Freeman 08-28-98 10:12 AM

Blueberry-Basil Vinegar
SOURCE: Cooking Light YEAR: 1993 ISSUE: July/Aug PAGE: 120

3 cups fresh blueberries, crushed
1/2 cup firmly packed torn fresh basil leaves
4 cups white vinegar
Fresh basil leaves (optional)

This is a great start for most any salad dressing and makes a perfect hostess gift.

Combine crushed fresh blueberries and 1/2 cup torn basil in a large, sterilized wide-mouthed jar, and set aside.

Place vinegar in a medium nonaluminum saucepan, and bring to a boil. Pour hot vinegar over blueberry mixture; cover jar, and let stand at room temperature for 2 weeks.

Strain vinegar through several layers of cheesecloth into decorative jars; discard blueberry pulp. Add additional basil leaves to jars, if desired. Seal jars with a cork or other airtight lid.

Yield: 4 cups (serving size: 1 tablespoon).

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