Recipe: Blueberry Vinegar

Blueberry Vinegar

3 cups fresh blueberries
2 cups rice vinegar
2 tablespoons honey

In a stainless steel or enamel saucepan combine 1 1/2 cups of the blueberries with rice vinegar. Bring to boiling; reduce heat.

Simmer, uncovered, 3 min. Stir in honey. Remove from heat.

Pour mixture through fine-mesh strainer and let it drain into a bowl.

Discard berries. Transfer strained vinegar to a clean 1 quart jar or bottle. Add remaining 1 1/2 cups blueberries to the jar or bottle. Cover tightly with a non-metal lid (or cover with plastic wrap and seal with a metal lid). Store vinegar in a cool, dry place for up to 6 months. Before using vinegar, discard berries.