Blueberry Salt

Instructions

1. Line 2 baking sheets with parchment paper; set aside.
2. In a saucepan simmer berries and water over medium heat until berries pop and release their juice, about 5 minutes.  Remove from heat.
3. Press blueberries with a potato masher or the back of a large spoon. In a fine wire sieve, strain blueberry mixture, pressing out as much liquid as possible; discard solids. Line the sieve with cheesecloth and strain out finer particles.
4. Return juice to saucepan. Bring to a boil; reduce heat. Simmer, watching closely so it doesn’t burn, until reduced to a syrup thick enough to coat a spoon (2 to 3 tablespoons.)
5. Remove from heat. Stir in salt until evenly coated. Spread salt out onto baking sheets. Let air dry, stirring occasionally, until dry, 4-24 hours, depending on humidity.
6. Alternatively, bake in a 150° convection oven, stirring frequently, until dry, about 1 hour.

Recipe Tip

Uses: plate finish for cheese, smoked fish, desserts; glass rims for cocktails or lemonade; seasoning for popcorn, grilled fruit, salads Yield: 1 cup

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