Makes 2 cups
The amount of sweetener in this recipe is a matter of preference. Vary it according to taste.
- 1 cup blueberries, fresh or frozen and thawed, lightly mashed
- ½ cup fresh lemon verbena leaves, loosely packed, or ¼ cup dried
- 2 three-inch cinnamon sticks
- 2 cups white wine vinegar
- ¼ cup sugar or 3 tablespoons honey
- Put the blueberries, lemon verbena leaves, and cinnamon sticks in a steeping container. Cover with the vinegar and attach the lid. Store in a cool, dark place and stir or shake every couple of days.
- After one week, strain the mixture into a stainless steel or enameled-steel pan. Add the sugar or honey. Stirring frequently, bring the mixture to a simmer and cook for 3 minutes. Do not let the mixture boil. Skim off any foam and let the mixture cool.
- Pour into bottles, cap tightly, seal if desired, and label.
Maggie Oster is the author of many books on gardening and cooking, including Herbal Vinegar, 1994, and her latest, The Herbal Palate, 1996, both from Storey Communications. She is also a freelance photographer and horticulturist who lives in Indiana and Kentucky.
Click here for more vinegar recipes from the original article, Spirited Vinegars.