Ingredients for Blueberry Pomegranate Infused Red Wine Vinegar
- Red Wine Vinegar
- ½ cup granulated sugar
- 1 cup fresh blueberries
- ½ cup pomegranate juice
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How to Make Blueberry Pomegranate Infused Red Wine Vinegar
- In a medium saucepan, combine 1 cup red wine vinegar and ½ cup granulated sugar. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes.
- While the vinegar mixture simmers, gently wash 1 cup fresh blueberries and pat them dry with paper towels.
- Place the blueberries between two sheets of wax paper.
- Gently crush the blueberries to release their juices and enhance the flavor infusion.
- Use the wax paper to carefully funnel the crushed blueberries into a clean quart-sized jar.
- Remove the vinegar mixture from the heat and stir in ½ cup pomegranate juice. Using a funnel, carefully pour the hot vinegar mixture over the blueberries in the jar.
- Allow the mixture to cool to room temperature for 30 minutes.
- Cover the jar tightly with a lid and let it stand at room temperature for 3 days, shaking occasionally.
- Line a strainer with several layers of cheesecloth and place it over a large glass bowl.
- Pour the blueberry-vinegar mixture through the cheesecloth to strain out the solids. Discard the used blueberries. Repeat straining if necessary for a perfectly clear vinegar.
- While straining, prepare a clean pint-sized jar and lid.
- Using a funnel, pour the strained vinegar into the pint jar. Label, seal, and refrigerate for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
95g
Fat
0g
Carbs
9g
