Blueberry Infused Vinegar Food

BLUEBERRY INFUSED VINEGAR

Steps:

• 1. In a medium sauce pan bring all ingredients to a low simmer. Simmer for 5 minutes. Remove from heat allow to cool. Place in refrigerator for 24 hours to steep.
• 2. Strain fruit from vinegar. Pour into 12 ounce bottle. I chose just to keep this in the refrigerator since I made such a small amount.

SPRING SALAD WITH BLUEBERRY BALSAMIC DRESSING

Steps:

• Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl.
• Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.

BLUEBERRY VINAIGRETTE DRESSING

Steps:

• Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.

BLUEBERRY POMEGRANATE INFUSED RED WINE VINEGAR

Steps:

• Put vinegar and sugar into medium sized sauce pan, bring to a boil, lower to a simmer, cover, and simmer for 15 minutes.
• While vinegar mixture is simmering, wash blueberries, and dry off with paper toweling; put berries between 2 layers of wax paper; gently crush berries until they pop-to get more of the flavor into the vinegar.
• Use the wax paper to funnel the berries into the quart jar.
• Remove vinegar mixture from heat, add pomegranate juice to vinegar, put funnel into quart jar, and pour hot vinegar mixture over blueberries.
• Allow to cool down for 30 minutes.
• Cover tightly with lid and let stand at room temperature for 3 days.
• Shake jar occasionally.
• Place several layers of cheesecloth in a strainer set inside a glass bowl; dump mixture through to strain out the blueberries; discard the blueberries. You might need to repeat this step.
• While doing the above step, clean a pint jar and lid to put the vinegar into.
• Using a funnel pour the liquid into the jar, label, cover, and store in refrigerator up to 1 month. (Guessing on storage, but will err on side of caution until someone with the expertise tells me differently).

BLUEBERRY VINAIGRETTE

Steps:

• Combine blueberries, vinegar, lemon juice and honey in a blender or food processor.
• Slowly add the oil, blending just until combined.
• Add salt and pepper to taste. Enjoy!

BLUEBERRY BALSAMIC VINEGAR

Steps:

• In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
• Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.
• Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.