CATHERINE’S QUICKPICKLED BLUEBERRIES

We adapted Catherine’s original recipe for quick-pickling and easy fridge storage. It also works well with blackberries. Serve over goat cheese on toasted baguette slices with a little fresh basil or add to your cheese board for a sweet-tart surprise.

Ingredients

1 (3-inch) cinnamon stick
½ tsp. whole cloves
½ tsp. whole allspice berries
¾ cup red wine vinegar
4 cups blueberries
½ cup white sugar
½ cup packed brown sugar

Directions

1. Put cinnamon stick, cloves, and allspice on an 8-inch square of cheesecloth; gather edges together and tie with kitchen twine to make a sachet. Bring vinegar and sachet to a simmer in a large saucepan over medium heat; cook 5 minutes. Stir in berries and cook, shaking saucepan gently rather than stirring to avoid breaking the berries, until heated through, about 5 minutes more. Remove from heat; let stand, covered, 6 to 8 hours.
2. Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to a 3-cup heatproof storage container. Return liquid to saucepan and add white and brown sugars; bring to a boil over high heat, stirring, and boil until thickened, about 4 minutes. Pour over berries. (This keeps up to 2 weeks, covered and chilled.)