> > > >

Blueberry Vinegar



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.

Please share this information with your friends. They may love it.


Also called:

Vinaigre des bleuets, Vinaigre des myrtilles (French); Acetto di Mirtilli (Italian)

Comments

See also:

You may also like:

Bon mots

"Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot."

-- Samuel Butler (English novelist. 4 December 1835 - 18 June 1902)

Myth of the Day

Custard Powder Read more >