Recipe - Blueberry-Basil Vinegar

3 cup Fresh blueberries; crushed
One half cup Firmly packed torn fresh
basil leaves
4 cup White vinegar
Fresh basil leaves;
(optional)

Combine crushed fresh blueberries and One half cup torn basil in a large,
sterilized widemouthed jar, and set aside.

Place vinegar in a medium nonaluminum saucepan, and bring to a boil. Pour
hot vinegar over blueberry mixture; cover jar, and let stand at room
temperature for 2 weeks. Yield: 4 cups (serving size: 1 tablespoon).

NOTES : This is a great start for most any salad dressing and makes a
perfect hostess gift. Strain vinegar through several layers of cheesecloth
into decorative jars; discard blueberry pulp. Add additional basil leaves
to jars, if desired. Seal jars with a cork or other airtight lid.

Recipe by: Cooking Light, July/Aug 1993, page 120

Posted to Recipelu Digest1791 by "Christopher E. Eaves"
cea260@airmail.net on Jun 29, 1998, converted by MM_Buster v2.0l.

Posted to MMRecipes Digest by Judith Vonneumann pooh4jvn@catlover.com
on Nov 17, 1998