Heat 1 tbsp. The recipe I used is a variation of one I found on Driscoll’s web site. This is a good way to use up the last of the blueberries, you only need a handful to make vinegar from them. Blackberry vinegar, is a sweet and sour, thick-ish vinegar that works especially well with fruit, sweet root vegetables and goat's cheese.I use it as I would balsamic – simply tossed into a salad with olive oil, salt and pepper, with perhaps a little extra blackberry vinegar drizzle at the end.. salt and 1/4 tsp. Preheat oven to 350 degrees. Blueberry Vinegar. What a great idea! Shake the jar a round to break up the berries, then use a fork to smash them up some more. 1/3 cup maple syrup. 2 cups white balsamic, rice, or white wine vinegar. each oil and butter in a large, heavy, nonreactive skillet. Undiluted, it can easily cause root burn or other injury to blueberry shrubs. Season chicken with 1/2 tsp. I have tried several other balsamic vinegar from The Olive Tap and this one so far is my favorite one. pepper, add to pan when oil and butter are hot and bubbly. METHOD: Put the berries into a non-reactive container such as a jar with a plastic lid or use plastic wrap over the opening to prevent vinegar and metal contact. 1 tbsp. 1/2 cup BLUEBERRY BALSAMIC VINEGAR. coarsely chopped rosemary . Blueberry Balsamic Vinegar. I made a salad mix with fresh blueberries, fresh figs, radishes, red bell pepper, radishes with feta cheese - Oh my Gosh - the flavor was refreshing with the hint of blueberry. Add the vinegar. Vinegar is strongly acidic with a pH between 2.3 to 3.4, depending on the specific type of vinegar.

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