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Blueberry Vinegar is purple.

It is made from fermenting blueberries into alcohol. Vinegar starter is added to this alcohol, which is then allowed to ferment into vinegar. Then, it is filtered and bottled.

It's a specialty of the Valle d'Aosta in Italy.

A cheaper commercial version is made in Canada by soaking blueberries in cider vinegar.

Blueberry Vinegar is good drizzled on cheeses such as blue cheese or chèvre, over melon slices, on fruit salads, as a vinaigrette with olive oil, Dijon mustard and honey.

Cooking Tips
Homemade version
1/2 cup (4 1/2 oz / 125g) of fresh blueberries
1 cup (8 oz / 250 ml) of white wine vinegar
1 teaspoon white sugar

Crush the blueberries, mix with the white wine vinegar in a bowl. Cover, let stand for 5 days. Strain into a saucepan, stir in the sugar, and bring to a simmer for about 5 minutes. Filter into a sterilized bottle or jar, store in refrigerator and use within two months.

Language Notes
Occasionally translated as "Cornflower vinegar" in English. This is based on a misunderstanding of the Quebec word for blueberries ("bluets"); in France, "bluets" are the flowers.

Also called:

See Also:

Blueberries

Other entries for:

Vinegar
Arengga Vinegar, Balsamic Vinegar, Banyuls Vinegar, Black Rice Vinegar, Blueberry Vinegar, Borage Vinegar, Burnet Vinegar, Cane Vinegar, Champagne Vinegar, Cider Vinegar, Coconut Vinegar, Date Vinegar, Fennel Vinegar, Fig Vinegar, Herbed Vinegars, Horseradish Vinegar, Malt Vinegar, Mint Vinegar, Mother of Vinegar, Palm Vinegar, Perry Vinegar, Pineapple Vinegar, Plum Vinegar, Raisin Vinegar, Raspberry Vinegar, Red Rice Vinegar, Red Wine Vinegar, Rice Wine Vinegar, Seasoned Rice Vinegar, Sherry Vinegar, Suka Vinegar, Tarragon Vinegar, Verjuice, Vinaigre d'Orléans, Whey Vinegar, White Balsamic Vinegar, White Vinegar, White Wine Vinegar, Yuzu Vinegar

Other entries for: Condiments

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