Blueberry Pomegranate Infused Red Wine Vinegar

"Coordinates with Recipe#381946, Recipe#365773, Recipe#379251, Recipe#383219, and Recipe#379221 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."
photo by januarybride photo by januarybride
photo by januarybride
Ready In:
2 cups




  • 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).

Questions & Replies

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  1. januarybride
    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, Recipe #383219 and Recipe #382938.
  2. noway
    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.



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