1/2 cup red wine vinegar
1/3 cup light brown sugar
1/4 cup finely chopped crystallized ginger
zest of 2 lemons, minced
juice of 2 lemons
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper flakes
4 whole cloves
pinch ground mace
4 cups blueberries, fresh or frozen
In a medium-size nonreactive saucepan, heat the vinegar and sugar
over low heat.
Simmer for 6 minutes, until slightly reduced. Add the ginger, lemon
zest and juice, cinnamon, red pepper flakes, cloves, and mace, and
simmer for 4 minutes.
Stir in the blueberries and simmer for 2 minutes only. Remove from
heat and allow to cool. Cover tightly and refrigerate. This will
keep for 1 week in the refrigerator.