Blueberry Balsamic Vinegar
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From left: Blueberry, Raspberry and Strawberry Balsamic Vinegars
Photography by Edward Pond
This recipe makes 22 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 1919 cal |
| pro | 00 pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 4 g4g carb |
| fibre | 0 g0g fibre |
| chol | 0 mg0mg chol |
| sodium | 5 mg5mg sodium |
| potassium | 26 mg26mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit C | 22 vit C |
- Preparation time: 5 minutes
- Cook time : 2 minutes Chill: 1 week
- Total time : PT5M
Ingredients
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.
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
- Keywords : Condiments/sauces; Balsamic Vinegar; Blueberries; Boil; Refrigerate/Chill; 100 calories;
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