Coordinates with Craisin’ Green Salad With Pears, Blueberry Pomegranate-Tarragon Marinated Pork Chops, Red Beet and Orange Salad (Nick Stellino), Strawberry, Melon & Avocado Salad, and Sweet Lime and Blueberry Pomegranate Chicken Breasts and I was unable to buy this vinegar from our small town grocery store so I developed my own with the help of Chef#220195. Allow yourself 3 days before using. Also is good over fresh or grilled stone fruit slices. Might be good in a Korean blueberry shrub cocktail that has Korean soju or Japanese shochu, and a bit of club soda.
- Put vinegar and sugar into medium sized sauce pan, bring to a boil, lower to a simmer, cover, and simmer for 15 minutes.
- While vinegar mixture is simmering, wash blueberries, and dry off with paper toweling; put berries between 2 layers of wax paper; gently crush berries until they pop-to get more of the flavor into the vinegar.
- Use the wax paper to funnel the berries into the quart jar.
- Remove vinegar mixture from heat, add pomegranate juice to vinegar, put funnel into quart jar, and pour hot vinegar mixture over blueberries.
- Allow to cool down for 30 minutes.
- Cover tightly with lid and let stand at room temperature for 3 days.
- Shake jar occasionally.
- Place several layers of cheesecloth in a strainer set inside a glass bowl; dump mixture through to strain out the blueberries; discard the blueberries. You might need to repeat this step.
- While doing the above step, clean a pint jar and lid to put the vinegar into.
- Using a funnel pour the liquid into the jar, label, cover, and store in refrigerator up to 1 month. (Guessing on storage, but will err on side of caution until someone with the expertise tells me differently).