Blueberry Vinaigrette Driscoll's

Blueberry Vinaigrette

  • Blueberry Vinegar:
  • 750 ml of white vinegar
  • 150 grams of sugar
  • Grated zest of 1 orange
  • 2 Packages (170 grams each) Driscoll's Blueberries
  • Blueberry Vinaigrette:
  • 75 ml of vegetable oil
  • 2 Teaspoons chopped fresh parsley
  • 2 Teaspoons minced onion
  • 1/4 Tsp. grated orange or lemon zest
  • 60 ml of Blueberry Vinegar
  • Salt and pepper to taste

prep: 30 min + 20 min cooking | 4 | other cooking styles | other courses

Blueberry Vinaigrette Driscoll's

The Blueberry Vinegar will stay fresh for six months and can be put into bottles for a homemade gift. When heating vinegar or acidic foods it's important to use a non-reactive saucepan such as stainless steel, non-stick, or enamel. Aluminum or cast-iron pans react with acid and can cause a metallic taste.


Blueberry Vinegar

Place blueberries and vinegar in a non-reactive saucepan. Add sugar and orange zest; bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Strain blueberry mixture though a mesh sieve, pressing out as much liquid as possible. Discard solids. Pour into glass containers.Allow to stand for 1 hour.
(Note this mixture can be refrigerated for up to 6 months.)

Blueberry Vinaigrette

Combine oil, parsley, onion, orange zest, salt, pepper and blueberry vinegar in a screw-top jar or bowl. Shake or whisk until thoroughly blended. Let stand at room temperature 1 hour to blend flavors.
Shake or whisk before serving.

Leafs Blueberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.