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    You are in: Home / Recipes / Blueberry Pomegranate Infused Red Wine Vinegar Recipe
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    Blueberry Pomegranate Infused Red Wine Vinegar

    Blueberry Pomegranate Infused Red Wine Vinegar. Photo by JanuaryBride

    1/1 Photo of Blueberry Pomegranate Infused Red Wine Vinegar

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    WiGal's Note:

    Coordinates with Craisin’ Green Salad With Pears, Blueberry Pomegranate-Tarragon Marinated Pork Chops, Red Beet and Orange Salad (Nick Stellino), Strawberry, Melon & Avocado Salad, and Sweet Lime and Blueberry Pomegranate Chicken Breasts and I was unable to buy this vinegar from our small town grocery store so I developed my own with the help of Chef#220195. Allow yourself 3 days before using. Also is good over fresh or grilled stone fruit slices. Might be good in a Korean blueberry shrub cocktail that has Korean soju or Japanese shochu, and a bit of club soda.

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    Units: US | Metric


    1. 1
      Put vinegar and sugar into medium sized sauce pan, bring to a boil, lower to a simmer, cover, and simmer for 15 minutes.
    2. 2
      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.
    3. 3
      Use the wax paper to funnel the berries into the quart jar.
    4. 4
      Remove vinegar mixture from heat, add pomegranate juice to vinegar, put funnel into quart jar, and pour hot vinegar mixture over blueberries.
    5. 5
      Allow to cool down for 30 minutes.
    6. 6
      Cover tightly with lid and let stand at room temperature for 3 days.
    7. 7
      Shake jar occasionally.
    8. 8
      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.
    9. 9
      While doing the above step, clean a pint jar and lid to put the vinegar into.
    10. 10
      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).

    Ratings & Reviews:

    • on August 18, 2009


      OK, vinegar has been made and is in the 1 quart jar for the "3 day wait". I will report back thereafter. . .stay tuned! I'm back! I accidentally let mine sit for 6 days prior to straining, but it's great! I saved two cute vinegar bottles to use for this recipe; I am going to keep 1/2 for myself and give my sister-in-law the rest (since it only stays good for a month or so). You can definitely taste the blueberries in this and it is such a beautiful color. Very fun and tasty! I will get a photo when my camera batteries are recharged! Now off to check out your recipes to use this in! THANKS! UPDATE: I have since used this in a few salads and it has been great. I particularly like your Craisin/pear salad, Strawberry, Melon & Avocado Salad and Wheat Berry Salad With Red Fruit.

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    • on July 27, 2010


      This was a fun summer treat! I love anything blueberry and pomegranate, so this caught my eye. The hardest part is waiting for it to be ready, but it is well worth it! I made a 1/2 recipe because that's probably all I could go through in a month and it worked fine with reduced amounts. Thanks for posting so many great recipes to use the vinegar with, I had the salad and chicken tonight and will be trying the pork soon! Made for Holiday tag.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Pomegranate Infused Red Wine Vinegar

    Serving Size: 1 (713 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 153.1
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 22.7 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 1.8 g
    Sugars 23.8 g
    Protein 0.6 g

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