Maraschino Blueberries

1. 1

   In a bowl, stir the salt into the water until dissolved.

2. 2

   Stir in the blueberries and refrigerate for at least 12 hours or overnight.

3. 3

   In a medium saucepan, bring the sugar, Chambord and lemon juice to a simmer, stirring to dissolve the sugar; remove from the heat.

4. 4

   Drain and rinse the blueberries and add them to the saucepan.

5. 5

   Transfer the blueberries and syrup to a jar and refrigerate for at least 24 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.