If you’ve never tried making your own infusion before, then you’ll have to give this recipe a go. The process of infusing can be applied to many cooking liquids including oil, vinegar, spirits and simple syrups. With only two ingredients, this fruit-infused vinegar is delicious, complex and the perfect compliment to a fresh summer salad.
2 cups cherries, pitted and coarsely chopped
2 cups dark balsamic vinegar
Place pitted and chopped cherries into a tall mason jar or other container. Fill the jar with balsamic vinegar a few inches above the cherries (about 2 cups). Cover jar and let steep for at least one week.*
After one week, strain the cherries into a clean jar or bottle.
Makes 2 cups.
* This Cherry Vinegar had a wonderful flavor on day seven; however, you could certainly let the cherries steep in the vinegar for a longer period of time to develop more flavor.