Blueberry Balsamic Vinegar
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This recipe makes 22 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 19 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 5 mg |
| potassium | 26 mg |
| % RDI: | - |
| iron | 1 |
| vit C | 2 |
- Preparation time: 5 minutes
- Cook time : 2 minutes Chill: 1 week
- Total time : PT7M
- Portion size: 1-1/3 cups (325 mL)
Ingredients
- 1-1/2 cups 1-1/2cupswhite balsamic vinegar
- 1 cup 1cupblueberryblueberries
- 1 strip 1striplemon rind
- 2 2fresh thyme sprigfresh thyme sprigs
- 1 pinch 1pinchsalt
Preparation
In saucepan, combine vinegar with blueberries, mashing slightly.
With back of knife, scrape any white pith off lemon rind; add rind to pan along with thyme and salt. Bring to boil; reduce heat and simmer for 2 minutes. Remove from heat and let cool completely. Discard thyme and lemon rind.
Seal in heatproof jar. Refrigerate for 1 week. Strain through cheesecloth-lined sieve into clean jar. Refrigerate for up to 1 month.
Source : Canadian Living Magazine: July 2010
