Blueberry Aigre-Doux

This recipe comes from the book The Preservation Kitchen, by Paul Virant, published in 2012. I’ve previously made this wonderful condiment, but it was right before I started my blog, also 2012, thus no photos. His whole concept of aigre-doux, which translates to bitter and sweet, or essentially – bittersweet – is quite unique.

Since that year I’ve made his outstanding cranberry aigre-doux recipe, made with red wine, vanilla and star anise. It’s wonderful served on cream cheese or goat cheese, as pictured below.

This aigre-doux process can also be done with butternut squash and other vegetables, like white asparagus. For his recipe with butternut squash, maple syrup and onions were used. I added it to an orzo salad with vegetables and a balsamic vinaigrette.

From the author: “Although I pack this aigre-doux away in July, when the blueberries are inexpensive, I use it most often during the fall and winter months. Before using, I strain and reduce the liquid then add the blueberries back in. Prepared this way, the aigre-doux can be used as a vinaigrette with watercress and roasted nuts. It’s just as phenomenal as a cheese condiment. For special occasions, I will grill a round of Camembert until it’s about to burst, put it on a platter, and then pour the aigre-doux on top.”

Use with cheeses, on ice cream, in cocktails, you name it!

I loved the cranberry version served with goat cheese, but I decided on a warmed brie for the blueberry version. And it was fantastic.

If you wanted to can the blueberry aigre-doux for the holidays, I would suggest adding a cinnamon stick, a few allspice berries, and a couple whole cloves to the wine mixture. That would be outstanding.

Blueberry Aigre-Doux

1 – 750ml bottle red table wine
2/3 cup sugar
1/3 cup red wine vinegar
1 lemon, juiced
1/2 teaspoon salt
4 1/2 cups blueberries

In a pot over high heat, mix together the wine, sugar, vinegar, lemon juice, and salt. Bring to a boil, then transfer to a heat-proof pitcher.

Scald 5 – 1/2 pint jars (I used bigger jars) in a large pot of simmering water fitted with a rack – you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

Pack the blueberries into the jars. Pour the wine mixture over the blueberries, leaving a 1/2” space from the rim of the jar. Check the jars for air pockets, adding more of the wine mixture if needed to cover the blueberries. Wipe the rims with a clean towel, seal the lids, then screw on the band until snug but not tight. (I used metal lids without the bands.)

Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 15 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

When you’re ready to use the condiment, drain the blueberries and reduce the liquid. You want it fairly thick and not runny.

Gently stir in the blueberries, then place the warm mixture on top of your cheese, in this case, a warmed brie.

I served the blueberry aigre-doux with plain crackers. Bread would be wonderful as well.

By Published On: October 6th, 202335 Comments on Blueberry Aigre-Doux

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. spicedblog October 6, 2023 at 6:42 AM - Reply

    Oh what a cool concept! I’ve never heard of the term ‘aigre-doux’ before, but I’m loving the sound of this recipe. The cranberry + goat cheese version would be absolutely fantastic for holiday cocktail parties! Elegant but still delicious…and easy, too!

    • Chef Mimi October 6, 2023 at 7:57 AM - Reply

      Yeah, it’s pretty neat, and quite unique.

  2. Bernadette October 6, 2023 at 6:56 AM - Reply

    This looks like a fantastic contiment that can be used in many different ways. Thanks Mimi.

    • Chef Mimi October 6, 2023 at 7:58 AM - Reply

      Exactly. And it’s so so good!

  3. Dorothy's New Vintage Kitchen October 6, 2023 at 7:33 AM - Reply

    This looks so tempting Mimi! I’m definitely going to give it a try, the goat cheese is calling my name.
    How many cookbooks do you have?

    • Chef Mimi October 6, 2023 at 7:59 AM - Reply

      Many. Cookbooks are the only item that I collect!

      • Dorothy's New Vintage Kitchen October 6, 2023 at 8:03 AM

        They seem to find their way to my door as well!

      • Chef Mimi October 6, 2023 at 2:54 PM

        I understand.

  4. angiesrecipes October 6, 2023 at 12:40 PM - Reply

    Aigre-doux sounds really fancy…it does look very good!

    • Chef Mimi October 6, 2023 at 2:54 PM - Reply

      It’s pretty amazing – especially prepared as a cheese condiment!

  5. Sherry Mackay October 6, 2023 at 8:09 PM - Reply

    wow looks mouthwatering Mimi. I love the whole concept of aigre-doux!

    • Chef Mimi October 7, 2023 at 8:35 AM - Reply

      It’s pretty wonderful. And quite unique!

  6. Anonymous October 7, 2023 at 12:20 AM - Reply

    Oh I love this approach used with butternut squash! That sounds heavenly, and such a wonderful twist on a vegetable that seems to always get the same sort of treatment.

    • Chef Mimi October 7, 2023 at 8:36 AM - Reply


  7. Tandy | Lavender and Lime October 7, 2023 at 12:55 AM - Reply

    Oh my, that looks amazing! Something for me to make in December for sure.

    • Chef Mimi October 7, 2023 at 8:36 AM - Reply

      You’ll love it. It’s very unique and delicious!

  8. Ann Coleman October 7, 2023 at 4:34 PM - Reply

    After reading many of your posts with photos of and recipes for delicious food, I’ve come to one conclusion: I wish I lived close enough to be invited to your house for dinner on a regular basis!

    • Chef Mimi October 7, 2023 at 7:03 PM - Reply

      Aww! And I love having girlfriends over! Damn. And thanks!

  9. Anonymous October 8, 2023 at 4:38 AM - Reply

    Aigre-doux I even love the name of course. I am picturing this on freshly baked sourdough, with a glass of wine in the courtyard on a Summer’s afternoon. This is almost a meal in itself, absolutely wonderful idea Mimi.

    • Chef Mimi October 8, 2023 at 9:18 AM - Reply

      Isn’t it great?! I don’t know why you’re showing up as anonymous either.

  10. Anonymous October 8, 2023 at 4:39 AM - Reply

    Mimi the last anonymous comment at 4.38 am your time was from moi. Pauline at Happy Retirees Kitchen, no idea what happened!

  11. Anonymous October 8, 2023 at 10:14 AM - Reply

    How wonderful. In all the cooking I’ve done, I’ve never canned anything. But that won’t stop me from trying this out and gobbling it all down before it goes bad!

    • Chef Mimi October 8, 2023 at 10:52 AM - Reply

      Well, it’s scary until you do it, then you realize it’s not scary!!! There’s always a freezer!

  12. Anonymous October 8, 2023 at 7:57 PM - Reply

    This is totally new to me. Love it ❤️

    • Chef Mimi October 8, 2023 at 8:04 PM - Reply

      Thanks! It’s really wonderful!

  13. Debra October 8, 2023 at 11:34 PM - Reply

    I’ve never heard the term Aigre-Doux before but I sure do like the look and sound of this recipe. It really would be great for the holidays! To me this is quite unique and I know I would love it. Wonderfully clear directions, Mimi, thank you!

    • Chef Mimi October 9, 2023 at 11:33 AM - Reply

      You’re so welcome! The cranberry one is excellent as well!

  14. October 10, 2023 at 6:37 AM - Reply

    Good to see someone else who cans. I’ve been doing it for many years, especially when I had my 40-120′ garden – now not so much. Anything with sweet blueberries is a plus for me :)

    • Chef Mimi October 10, 2023 at 2:56 PM - Reply

      I was scared of canning for a long time. Once you do it – it’s no big deal!

  15. nancyc October 10, 2023 at 7:32 PM - Reply

    This looks so yummy, and I love how versatile the recipe is—sounds so good used in a variety of ways!

    • Chef Mimi October 11, 2023 at 7:58 AM - Reply

      Thanks, Nancy! It’s really good stuff!

  16. Raymund October 11, 2023 at 4:08 PM - Reply

    Wow, this Blueberry Aigre-Doux sounds like a sweet and tangy delight! I’ve always loved the idea of pairing condiments with cheese, and warmed brie with this blueberry concoction sounds heavenly. And thanks for the tip on canning it for the holidays with those aromatic spices. Great job and beautiful photos! 😍🫐

    • Chef Mimi October 11, 2023 at 5:26 PM - Reply

      Thank you so much Raymund! It’s really good.

  17. Anonymous October 22, 2023 at 6:53 PM - Reply

    This is definitely one to try when good fruits are in season! Can’t wait! David – Cocoa & Lavender

    • Chef Mimi October 23, 2023 at 1:52 PM - Reply

      It’s so unique and delicious!

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