Pickled Blueberry Compote

32 oz blueberry juice
10 oz port wine
3 oz sherry vinegar
1 tbsp brown sugar
1 tsp kosher salt
Pinch black pepper
9 oz dried blueberries

Place blueberry juice and port in a sauce pan and gently cook until reduced by half.
Remove from heat, stir in vinegar, salt and brown sugar until sugar fully dissolved.
Cool mixture- add blueberries.

Ideal over chicken, pork and duck.
Use at room temperature

48 kcal
0.01g
0g
0mg
79mg
11g
0.06g
0.2g