Blueberry Vinegar

Yield: 20 ounces

Ingredients

• 1 1/2 cups white wine vinegar
• 1/2 cup canned blueberries + 1/4 cup blueberry syrup from can
  

Instructions

1. Pour into a fancy bottle with an airtight seal. You may have to individually spoon in the berries depending on the size of the bottle opening.
2. Seal and store in a cool dark place at room temperature for at least 1 week.

Notes

A serving suggestion is to add some extra virgin olive oil and dress a salad of pears, Gorgonzola, walnuts and mixed greens.