Sweetgrass infused vinegar

1. Using a small torch, burn the sweetgrass until fully torched.
2. Combined the sweetgrass, sage and vinegar together and mix.
3. Allow to steep in fridge for one day.

Blueberry sauce

1. Place the blueberries in a saucepan. Over medium-low heat, heat the blueberries until warm.
2. Pass the blueberries through a food mill.
3. Combine the strained blueberries and remaining ingredients, except sugar and pectin, into a saucepot.
4. In a separate bowl, combine the sugar and pectin.
5. Add the sugar and pectin mix to the blueberry mix.
6. Bring the entire mixture to a boil. Turn heat to low and simmer for about 30 minutes, until reduced by about 25%.