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.
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- 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.