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Blueberry Vinaigrette



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4 cups fresh or frozen blueberries
1 qt. white balsamic vinegar
1/4 cup sugar
1 lime, zested
3-inch cinnamon stick
1/4 cup olive oil
3 tbsp. Blueberry Balsamic Vinegar
1/2 tsp. salt
1/8 tsp. ground black pepper


  1. 1
    For blueberry balsamic vinegar: In a large non-reactive saucepan with a potato masher or back of a large spoon, crush blueberries. Add vinegar, sugar, lime zest and cinnamon; bring to a boil. Reduce heat and simmer, covered, 20 minutes. Cool slightly; pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
  2. 2
    Place a strainer over a large bowl. In batches, ladle blueberry mixture into strainer; with a large spoon, press out as much liquid as possible; discard solids. Pour vinegar into clean glass bottles or jars. Refrigerate, tightly covered, until ready to use.
  3. 3
    In a cup combine olive oil, Blueberry Balsamic Vinegar, salt and ground black pepper.
  4. 4
    Variation: for a creamier dressing stir in 1 tbsp. mayonnaise or plain yogurt.

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cuisines European, Italian, North & South American, Other North American
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