Infusing vinegar with summer’s bounty is an excellent way of preserving flavors after the season has come and gone and, if you are so lucky, a great way of using up a bumper crop. This blueberry vinegar has a vibrant purple hue and uses milder rice vinegar, making it more palatable. It works wonders in a vinaigrette, but you’ll be delighted every time you add it to marinades, drizzle it over grilled fish, pour it into cocktails like a shrub or whisk it into homemade mayonnaise. Anywhere vinegar is needed, this infusion will shine.

Blueberry Vinegar

makes about 3 cups

2 cups blueberries (fresh or frozen)

2 cups unseasoned rice vinegar

1 cup water

½ cup sugar

Blueberry Vinaigrette

serves 6 to 8

1 cup blueberries

1 garlic clove, minced

1 small shallot, minced

½ cup blueberry vinegar

Zest and juice of 1 lemon

¼ cup extra-virgin olive oil

1 teaspoon kosher salt

¼ teaspoon ground black pepper

Honey, to taste, optional

To make the blueberry vinegar, combine the blueberries, rice vinegar, water and sugar in a medium saucepan. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes or until the liquid has reduced to about 3 cups. Remove from the heat and let cool for 10 minutes.

Using an immersion blender or regular blender, blend the mixture for about 5 minutes or until blended thoroughly. Skim off the foam and strain through a fine-mesh sieve. Discard the solids and strain again. Pour the strained vinegar into bottles or jars, cover, and store in the refrigerator for up to 1 year. If bottles, jars and lids are thoroughly sterilized, the vinegar can be stored in a dark, cool place outside the refrigerator.

To make the vinaigrette, combine the blueberries, garlic, shallot, blueberry vinegar, lemon zest and lemon juice in a blender and blend until smooth. Whisk in the olive oil, salt and pepper. Taste and adjust the seasoning as desired. (Adding honey is optional since the blueberry vinegar is sweetened). Drizzle over the salad of your choice.