Blueberry Vinegar

Preparation info
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By Sat Bains

Published 2012

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For the Blueberry Vinegar

  • 250 g blueberries
  • 250 ml white wine vinegar
  • 125


Bring the vinegar and blueberries gently up to the boil. Take off the heat and leave to infuse for 2 hours. Add the sugar and bring back up to the boil. Pass through a chinoise into a clean tub and allow to cool.

Use the vinegar to dress the blueberries just before serving. Any excess can be stored in airtight jars for up to 2 years.