Real Recipes From Real Home Cooks ®

vinegar essentials: fruit/berry-infused balsamic

Recipe by
Andy Anderson !
Wichita, KS

I love a good balsamic… I use it in cooking, on salads, and on things like fish and chicken. But, what can make a good balsamic even better… a balsamic infused with fresh fruit, and/or berries. Easy to make, and takes a week to meld those flavors together. My one discovery that turns a good infused balsamic into a great balsamic, it is the types of vinegar you use. But, more on that later. FYI: This makes an excellent gift during the holidays. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For vinegar essentials: fruit/berry-infused balsamic

  • 1 c
    unflavored regular balsamic vinegar
  • 1 c
    unflavored white balsamic vinegar
  • 1 - 2 c
    fresh berries, i am using raspberries
  • 1 md
    lemon, just the peel

How To Make vinegar essentials: fruit/berry-infused balsamic

  • 1
  • 2
    Experiment with your favorite berries, and fruit. For example, I love mango-infused vinegars. Have fun with it.
  • 3
    The one thing that I did that took this recipe from good to great, and that was using two vinegars: A dark balsamic, and a white balsamic. The combination of those two, gives the final product the perfect combination of balsamic, and fruit.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Thoroughly wash your fruit, and place into a glass container, like a mason jar.
  • 6
    I used a peeler to strip off the outer layer of the lemon. Make sure you do not go to deep, you just want the outer peel.
  • 7
    Add the two balsamic vinegars to a small saucepan, over medium-low heat.
  • 8
    Heat until you see wisps of steam coming off the vinegar; however, under no circumstance should you allow it to simmer, or to boil.
  • 9
    Pour the heated vinegar over the berries, and loosely cover, until completely cool.
  • 10
    Add the lid, and tightly seal.
  • 11
    Place in a cool dark place, allow to rest for one week. Give the jar a turn or two, once a day.
  • 12
    At the end of the week strain the vinegar through cheesecloth, or a fine-mesh strainer.
  • So yummy
    Place into a nice glass container.
  • 14
  • So yummy
    Use anywhere you would use a nice balsamic. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.