vinegar essentials: fruit/berry-infused balsamic

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

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  PREP/PREPARE
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  Experiment with your favorite berries, and fruit. For example, I love mango-infused vinegars. Have fun with it.
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  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.
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  Gather your ingredients (mise en place).
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  Thoroughly wash your fruit, and place into a glass container, like a mason jar.
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  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.
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  Add the two balsamic vinegars to a small saucepan, over medium-low heat.
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  Heat until you see wisps of steam coming off the vinegar; however, under no circumstance should you allow it to simmer, or to boil.
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  Pour the heated vinegar over the berries, and loosely cover, until completely cool.
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  Add the lid, and tightly seal.
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  Place in a cool dark place, allow to rest for one week. Give the jar a turn or two, once a day.
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  At the end of the week strain the vinegar through cheesecloth, or a fine-mesh strainer.
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  Place into a nice glass container.
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  PLATE/PRESENT
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  Use anywhere you would use a nice balsamic. Enjoy.
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  Keep the faith, and keep cooking.
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