Vinegar Essentials: Fruit/Berry-Infused Balsamic

13
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

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

How to Make Vinegar Essentials: Fruit/Berry-Infused Balsamic

Step-by-Step

  1. PREP/PREPARE
  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.
  13. Place into a nice glass container.
  14. PLATE/PRESENT
  15. Use anywhere you would use a nice balsamic. Enjoy.
  16. Keep the faith, and keep cooking.

Printable Recipe Card

About Vinegar Essentials: Fruit/Berry-Infused Balsamic

Course/Dish: Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Other Tags: Healthy Heirloom



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