Blueberry Pomegranate Infused Red Wine Vinegar Recipes

BLUEBERRY INFUSED VINEGAR

Steps:

• 1. 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.
• 2. 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.

BLUEBERRY POMEGRANATE INFUSED RED WINE VINEGAR

Steps:

• Put vinegar and sugar into medium sized sauce pan, bring to a boil, lower to a simmer, cover, and simmer for 15 minutes.
• While vinegar mixture is simmering, wash blueberries, and dry off with paper toweling; put berries between 2 layers of wax paper; gently crush berries until they pop-to get more of the flavor into the vinegar.
• Use the wax paper to funnel the berries into the quart jar.
• Remove vinegar mixture from heat, add pomegranate juice to vinegar, put funnel into quart jar, and pour hot vinegar mixture over blueberries.
• Allow to cool down for 30 minutes.
• Cover tightly with lid and let stand at room temperature for 3 days.
• Shake jar occasionally.
• Place several layers of cheesecloth in a strainer set inside a glass bowl; dump mixture through to strain out the blueberries; discard the blueberries. You might need to repeat this step.
• While doing the above step, clean a pint jar and lid to put the vinegar into.
• Using a funnel pour the liquid into the jar, label, cover, and store in refrigerator up to 1 month. (Guessing on storage, but will err on side of caution until someone with the expertise tells me differently).

TARRAGON AND LEMON WINE VINEGAR

Steps:

• Pour off a little vinegar from the top of the bottle and push in the herbs and the lemon peel.
• Re-seal the bottle and let stand on a sunny windowsill for 2-3 weeks. (Alternatively, let stand in a cool dark place for 4-6 weeks).
• You can remove the old herbs and replace the sprigs with fresh ones, which will intensify the flavor.
• As long as the bottle stays well sealed, the vinegar can last up to 2 years.
• HELPFUL TIP: Don't use a metal cap on your bottle of vinegar, or it will corrode. Use plastic caps -or- place a couple of sheets of plastic or wax paper between the bottle and the cap.
• Recipe Suggestion: Whisk together 2 tablespoons tarragon and lemon wine vinegar with 2 tablespoons olive oil; add salt and freshly ground black pepper to taste. Use as a salad dressing for cold chicken and a selection of fresh greens. -Or- dilute a spoonful of your herbal vinegar in a small amount of water, and drink it down!

HONEYED WINE VINEGAR

Steps:

• In a nonreactive saucepan, combine the honey, 1 cup of the raisins, half of the chopped figs and the sweet wine.
• Bring to a boil, lower the heat, and simmer, stirring from time to time, until reduced to 1 cup.
• Pass the mixture through a fine sieve into a bowl, pressing on solids, and discard raisins and figs.
• Tie the remaining raisins and figs in a piece of cheesecloth.
• Combine the flavoured wine with the red and white vinegars in a clean 1 ½-quart jar.
• Add both cheesecloth packages (the dried fruit in one, the wood chips in the other).
• Cover and let stand for 3-4 weeks, shaking from time to time.
• Discard both cheesecloth packages, pass the vinegar through a dampened coffee filter into a 1-quart bottle and cover tightly.
• Honeyed Wine Vinegar will keep for 1 year stored in a cool, dark place.