Blueberry Pomegranate Infused Red Wine Vinegar

Recipe by WiGal
READY IN: 30mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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