BLUEBERRY BALSAMIC VINEGAR
Makes 5 1/2 cups

4 cups frozen, thawed or fresh blueberries
1 quart balsamic vinegar
1/4 cup sugar
lime peel cut in strips from 1 lime (green part only)
1 (3-inch) cinnamon stick

In a large nonreactive saucepan crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon; 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; refrigerate, tightly covered, indefinitely.

Use this in salad dressings (as below) or drizzled over grilled chicken or beef.

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BLUEBERRY VINAIGRETTE
Makes about 1/2 cup

1/4 cup olive oil
3 tablespoons Blueberry Balsamic Vinegar (from above recipe)
1/2 teaspoon salt
1/8 teaspoon ground black pepper

In a cup combine olive oil, Blueberry Vinegar, salt and ground black pepper.

Variation:
For a creamier dressing stir in 1 tablespoon mayonnaise or plain yogurt.

Source: U.S. Highbush Blueberry Council