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.
This post may contain affiliate links.
Cherry Vinegar
Servings 2 cups
Ingredients
- 2 cups cherries, pitted and coarsely chopped
- 2 cups dark balsamic vinegar
Instructions
-
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.
Recipe Notes
* 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.
Lia says
This looks outstanding, and the cherries with balsamic is a fantastic pairing of flavors. Can’t wait to try this — I’ve been meaning to try infused vodka as well, so this is even more impetus for me to attempt some infusing of my own… Infusions seem like perfect summer food projects.
Pia Desselle says
Hey, found you on Twitter and now following your website. Keep up the good work and post some more recipes! BTW, used to live in Solana Beach and loved it, but am now off to Germany to follow my dreams, but will keep following you. Great pix, too! Good luck.
Brandon Matzek says
@Lia Thank you! I love infusing things during the Summer to prolong their season. I will have an infused vodka recipe coming up in a few weeks. Check back!
@Pia Thank you for the kind words. Solana Beach is a really beautiful area. Germany is great too. I lived in Heidelberg for about 6 months and also spent a month in Bad Reichenhall. I want to plan a trip back sometime soon. Thanks again and keep in touch!
Pam says
Beautiful website! Thought I would add an “old wives cooking tip”. I made a cherry balsamic sauce a couple of weeks ago, and didn’t have a cherry pitter. Referring to Joy of Cooking I found the suggesting to use the round end of a paper clip. You just scoop it into the cherry, and the pit fits right into the end.
Brandon Matzek says
@Pam Thank you for the kind words and the tip. I actually pitted the cherries for this recipe with a knife. I broke down and purchased a cherry pitter to speed things up for the Cherry Coulis recipe.
Mariana says
Followed your cucumber-infused vodka recipe from Serious Eats. You have a great website here!
One question about your infused vinegars and alcohols – how long can they keep? Should I sterilize the jars?
Thanks!
Mariana says
Ha, I guess that was two questions!
Brandon Matzek says
@Mariana Thanks! I am glad you enjoy the site. It is not necessary to sterilize your jars when making a vodka or vinegar infusion (though it couldn’t hurt). Just make sure they are clean.
Infused vinegars should last at least a year. Refrigeration not required.
The shelf life of infused vodkas can vary from 2 months to a year depending on what you infused into the vodka. Refrigeration will certainly help extend the life of your vodka. I would recommend consuming the vodka sooner rather than later to ensure a fresh taste. One key thing to note – be sure to strain out all solid food particles when you are done steeping. Leftover particles will breakdown over time and have an adverse affect on the taste.
Let me know how it turns out!