Blueberry Balsamic Vinegar   

4 cups frozen, thawed or fresh blueberries
1 quart 
1/4 cup sugar
1 Lime peel cut in strips (green part only)
1 (3") cinnamon stick

In a large non-reactive saucepan, crush blueberries with a potato masher or back of 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 two days to allow flavors to blend. Place a wire mesh strainer over a large bowl. 
In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids. 
Pour vinegar into clean glass bottles or jars; refrigerate, tightly covered, indefinitely. 
Use in salad dressings or dripped over main courses of meat and poultry.