INGREDIENTS

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"  <cea260@airmail.net> on Jun 29,
1998, converted by MM_Buster v2.0l.  Posted to MM-Recipes Digest  by
Judith Vonneumann  <pooh4jvn@catlover.com> on Nov 17, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 42mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g