Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Fresh blueberries; crushed |
| ½ cup | Firmly packed torn fresh basil leaves |
| 4 cups | White vinegar |
| \N \N | Fresh basil leaves; (optional) |
Combine crushed fresh blueberries and ½ 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@...> on Jun 29, 1998, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@...> on Nov 17, 1998