Servings: yields about 1 cup of salt (1/4 teaspoon per serving)
Prep Time: 35 minutes
Cook Time: 1 to 48 hours
Daily Value %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1 cup fresh or frozen blueberries
1/2 cup water
1 cup coarse salt
Line 2 baking sheets with parchment paper; set aside.
In a saucepan simmer berries and water over medium heat until berries pop and release their juice, about 5 minutes. Remove from heat.
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.
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.)
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.
Alternatively, bake in a 150° convection oven, stirring frequently, until dry, about 1 hour.
Uses: plate finish for cheese, smoked fish, desserts; glass rims for cocktails or lemonade; seasoning for popcorn, grilled fruit, salads