Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-’em-dead appetizer.
Ingredients
- 3 (3 inch) cinnamon sticks
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 1 ½ cups red wine vinegar
- 2 quarts fresh blueberries, washed and picked over
- 1 cup white sugar
- 1 cup brown sugar
Directions
Step 1
Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
Step 2
Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
Step 3
Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
Step 4
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
Editor’s Note:
For a quick-pickled version of this recipe, try @site_name Magazine's Catherine's Quick-Pickled Blueberries.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 96 | |
Calories 27 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium1mg | 0% |
Total Carbohydrate7g | 2% |
Dietary Fiber0g | 1% |
Total Sugars6g | |
Protein0g | |
Vitamin C1mg | 7% |
Calcium4mg | 0% |
Iron0mg | 1% |
Potassium19mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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