| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 48 | Servings | ||
INGREDIENTS
| 3 | c | Fresh blueberries; crushed |
| 1/2 | c | Firmly packed torn fresh basil leaves |
| 4 | c | White vinegar |
| Fresh basil leaves; (optional) |
INSTRUCTIONS
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" <[email protected]> on Jun 29, 1998, converted by MM_Buster v2.0l. Posted to MM-Recipes Digest by Judith Vonneumann <[email protected]> on Nov 17, 1998
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