a large nonreactive saucepan crush blueberries
with a potato masher or back of a heavy
spoon. Add vinegar, sugar, lime and cinnamon;
bring to a boil. Reduce heat and simmer
covered, for 20 minutes. Cool slightly and
pour into a large bowl. Cover and refrigerate
for 2 days to allow flavors to blend.
a wire mesh strainer over a large bowl.
In batches, ladle blueberry mixture into
strainer, pressing out as much liquid as
possible. Discard solids.
vinegar into clean glass bottles or jars;
refrigerate, tightly covered, indefinitely.
Use this in salad dressings (as below) or
drizzled over grilled chicken or beef.