Blueberry Vinegar

This recipe serves:  8

1 cup blueberries
1 cup red wine vinegar
1/4 cup olive oil
1 large sprig fresh thyme
1 bay leaf
1. Bring all of the ingredients to a boil in a saucepan.

2. Remove from heat and let stand for 1 hour.

3. Refrigerate for up to 2 weeks. Use for marinating chicken, quail, squab or cornish hens.

NOTE: This recipe makes about 2 cups of vinegar.

Serving Size: 2 tablespoons

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