• 4 cups fresh Driscoll's blueberries
• 4 cups white vinegar
• 1 cup sugar
• 1 whole orange zest
• 1/4 cup blueberry vinegar
• 1/4 cup plus 1 Tbs. salad oil
• salt and pepper, to taste
• 2 tsp. chopped fresh parsley
• 1/4 tsp. orange or lemon zest
• 2 tsp. onion, minced

To make blueberry vinegar: Put blueberries in a large bowl and cover with vinegar. Let stand for 1 hour. Transfer to a large sauce pot and add the sugar and orange rind and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Strain the blueberry mixture, pressing out as much liquid as possible. Pour into glass jars. Yield: about 1-1/4 cups.

Combine 1/4 cup blueberry vingar and remaining ingredients in lidded jar. Shake until thoroughly blended. Allow to stand at room temperature 1 hour to blend flavors. Chill. Shake before serving. Yield: about 1/2 cup.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 85, fat 8.5g, 87% calories from fat, cholesterol 0mg, protein 0.1g, carbohydrates 2.8g, fiber 0.2g, sugar 2.6g, sodium 1mg, diet points 2.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.7, Sugar: 0.1, Very lean meat protein: 0.0

  view detailed nutritional information