Catherine's Pickled Blueberries recipe

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Ingredients

3 (3 inch) cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1 ½ cups red wine vinegar
2 quarts fresh blueberries, washed and picked over
1 cup white sugar
1 cup brown sugar

Nutrition Info

26.5 calories
carbohydrate: 6.8 g
cholesterol: : -
fat: 0.1 g
fiber: 0.4 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 0.9 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat, cook for 5 minutes. Stir blueberries into the vinegar, cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.

  2. Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars, reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars, bring to a boil. Boil until thickened, about 4 minutes.

  3. Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids, screw on rings.

  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Recipe Yield

6 - 8 oz jars

Recipe Note

Think of this as blueberries with a bite. My friend Catherine serves this sweet/tangy sauce spooned over ripened goat cheese for a knock-‘em-dead appetizer.

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