Blueberry-basil Vinegar Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Fresh blueberries, crushed
1/2 cup: Firmly packed torn fresh basil leaves,
4 cup: White vinegar,
Fresh basil leaves, (optional)
Directions:
Combine crushed fresh blueberries and 1/2 cup torn basil in a large,
sterilized wide-mouthed 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"
on Jun 29, 1998, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Judith Vonneumann
on Nov 17, 1998
Source from luhu.jp
sterilized wide-mouthed 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"
Posted to MM-Recipes Digest by Judith Vonneumann
on Nov 17, 1998
Source from luhu.jp
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