- 4 cups frozen, thawed or fresh blueberries
- 1 quart balsamic vinegar
- 1/4 cup sugar
- Lime peel cut in strips from 1 lime (green part only)
- 1 (3-inch) cinnamon stick
In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.