Blueberry Infused Vinegar

Tammy Brownlow


This is my first attempt at making infused vinegar. The inspiration came from a very sweet JAP Member - Sherry, who was kind enough to share with me the ingredients listed on her infused vinegars. She purchases them from a lady who makes them in Alaska.

I played with the measurements and it turned out very well. I think the vinegar will be a beautiful addition to dressings, and I personally can't wait to make a reduction sauce from some of it.

I'm going to let it steep in the fridge overnight. Then I will strain it and put it in a bottle...which I intend to shop for soon (:

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Makes about 12 ounces


5 Min


5 Min


Stove Top


1/2 c
good quality balsamic vinegar
1 c
good quality rice wine vinegar
2 c
blue berries
1 Tbsp
orange zext
8 basil leaves

Directions Step-By-Step

In a medium sauce pan bring all ingredients to a low simmer. Simmer for 5 minutes. Remove from heat allow to cool. Place in refrigerator for 24 hours to steep.
Strain fruit from vinegar. Pour into 12 ounce bottle. I chose just to keep this in the refrigerator since I made such a small amount.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy