Making your own fruit vinegar is a simple and satisfying way to capture the flavor of fresh blueberries long after the season ends. There are two classic approaches: the slow method, preferred by purists who allow time to do the work of steeping and mellowing the vinegar, and the quick method, ideal for those who want results the same day. Both produce a beautiful, jewel-toned vinegar with bright berry flavor and a subtle sweetness. Use it to dress salads, glaze meats, or add a splash of summer to sparkling water.
Blueberry Vinegar (Slow Method)
INGREDIENTS:
1 cup very ripe blueberries
2 cups white balsamic, rice, or white wine vinegar
METHOD:
Place the blueberries in a clean, non-reactive jar with a plastic or glass lid (avoid metal). Shake the jar to bruise the berries, then mash them lightly with a fork.
Pour in the vinegar, seal tightly, and shake vigorously for about 1 minute.
Store the jar in a cool, dark place or the refrigerator. Shake once a day for 3 days to help extract the flavor and color.
After 3 days, strain the mixture through a cheesecloth-lined strainer into a clean, non-reactive saucepan. Bring to a gentle boil and simmer for 30 seconds, skimming any foam that forms.
Strain again through fine cheesecloth and pour into a sterilized bottle or jar. Seal and store in a cool, dark place.
YIELD: About 2 cups blueberry vinegar
Blueberry Vinegar (Quick Method)
INGREDIENTS:
1½ cups really ripe blueberries
2 cups white balsamic, rice, or white wine vinegar
2 tablespoons sugar, or agave syrup
METHOD:
In a non-reactive saucepan, lightly crush the blueberries with a potato masher. Add the vinegar and sugar.
Bring to a gentle boil, then reduce to a lively simmer and cook for 3 minutes. Remove from heat and cool slightly.
Pour the warm mixture into a clean glass jar or bottle with a non-reactive lid. Let stand at room temperature for 4 hours, or refrigerate overnight to infuse.
Strain through a cheesecloth-lined strainer into a sterilized bottle or jar. Seal tightly and store in a cool, dark place.
YIELD: About 2 cups vinegar
SERVING SUGGESTIONS:
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Whisk with olive oil, Dijon mustard, and honey for a vibrant salad dressing.
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Drizzle over roasted beets, pork tenderloin, or grilled vegetables.
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Splash into sparkling water for a refreshing shrub-style drink.
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Use as a base for pan sauces with duck, game, or poultry.
