Makes 7 12oz jars.
INGREDIENTS
3 (3inch) cinnamon sticks
1 tsp whole cloves
1 tsp whole allspice berries
1.5 cups red wine vinegar
4 pints fruit (3 blueberry, 1 cherry)
1 cup white sugar
1 cup brown sugar
INSTRUCTIONS
Place the cinnamon sticks, cloves, and allspice in a cheesecloth sachet. Put sachet in medium sauce pan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Gently stir fruit into the vinegar; cook until heated through, about 5 minutes. Gently shake/ the pot. Do not stir! You want to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
Pour the berries and liquid into a colander set over a bowl. Remove sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
Ladle hot syrup over berries. Put on canning lids and boil jars for 10 minutes.
Finished berries are great over goat cheese, with duck/chicken/pork, or in a cocktail.
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