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Blueberry Vinaigrette

When heating vinegar or acidic foods it’s important to use a non-reactive saucepan such as stainless steel, non-stick, or enamel. Aluminum or cast-iron pans react with acid and can cause a metallic taste. The Blueberry Vinegar will stay fresh for six months and can be put into bottles for a homemade gift.

Prep Time: 30 minutes, plus 1 hour stand time   |    Makes: 4 (about 1/2 cup) servings


  • Vegetarian
  • Healthy - Low Sodium
  • Healthy - Low Cholesterol
Blueberry Vinegar
  • 2 2 2pkg. Volume(6 oz) Driscoll's Blueberries 
  • 3 3 3cups CUP_USVolumewhite vinegar 
  • 3/4 3/4 3/4cups CUP_USVolumesugar 
  • Grated zest of 1 orange 
Blueberry Vinaigrette
  • 5 5 5Tbsp. TABLESPOON_USVolumevegetable oil 
  • 2 2 2tsp. TEASPOON_USVolumefresh parsley, chopped 
  • 2 2 2tsp. TEASPOON_USVolumeonion, minced 
  • 1/4 1/4 1/4tsp. TEASPOON_USVolumegrated orange or lemon zest 
  • Salt and pepper to taste 
  • 1/4 1/4 1/4cup CUP_USVolumeBlueberry Vinegar - see recipe below 
Instructions
  1. Combine ingredients in a screw-top jar or bowl. Shake or whisk until thoroughly blended. 
  2. Let stand at room temperature 1 hour to blend flavors. Refrigerate. 
  3. Shake or whisk before serving. 
Blueberry Vinegar
  1. Place blueberries and vinegar in a non-reactive saucepan. 
  2. Add sugar and orange rind; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. 
  3. Strain blueberry mixture though a mesh sieve, pressing out as much liquid as possible. Pour into glass containers. Allow to stand for 1 hour. 
  4. Note: This mixture can be refrigerated for up to 6 months. 

Nutrition Facts

Amount Per Serving
Calories 422
Total Fat 43.30g
    Saturated Fat 3.19g
Sodium 100mg
Total Carbohydrates 8.87g
    Dietary Fiber .74g
Protein .35g