Blueberry Infused Vinegar

2
Tammy Brownlow

By
@DoughmesticGoddess

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 (:

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes about 12 ounces
Prep:
5 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1In 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.
2Strain 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 Blueberry Infused Vinegar

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