Blueberry Balsamic Sauce

I recently visited a berry farm here in North Carolina. They use high tunnel technology to grow strawberries, blueberries, raspberries, and blackberries under a more controlled environment. These tunnels also allow the farm to produce berries earlier then when they would normally be harvested. During the summer, blueberry is king here. They are sweet, juicy, and full of flavor unlike what cooks call "water bombs". Here are a few pictures from the farm:

These tunnels originated in Spain on raspberry farms. The raspberries were getting damaged from rainfall so farmers built these protective coverings. They also keep heat inside which is how they can produce berries earlier.

You can tell what kind of bee pollinated the flower. Regular bees will go up into the flower, whereas carpenter bees go through the side. You can see the marks on the side of the flower.

So here is my recipe for Blueberry Balsamic Sauce. Sweet enough to be heavenly on vanilla ice cream, pound cake, or crepes. Savory enough to go along with roasted chicken or pork, as well as silly easy to make:

You will need:

1 cup balsamic vinegar

1/2c cup sugar

1 pint blueberries

1 cinnamon stick

Bring the sugar and vinegar to a boil. Continue to boil for about 3 minutes. Add the blueberries and cinnamon stick. Return to a boil and cook for about 5 minutes. The sauce will have thicken and turn a deep purple. Serve warm or at room temperature.