Step 1

In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Step 2

Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.

Step 3

Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.

Step 4

Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.

Step 5

This recipe yields 5 1/2 cups.

Step 6

Yield: 5 1/2 cups