Best 2 Blueberry Infused Vinegar Recipes
Blueberry vinegar is a delicious and versatile vinegar that can be used in both sweet and savory dishes. It has a beautiful purple color and a unique flavor that is both tart and sweet. This type of vinegar is made by infusing fresh or frozen blueberries into a white vinegar base. The berries are macerated in the vinegar for a period of time, allowing their flavor and color to permeate into the vinegar. Blueberry infused vinegar can be used in a variety of applications. It makes a great glaze for chicken and fish dishes. It can be used as a dressing for salads, as a marinade for meats, or even added to cocktails and mocktails.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by WiGal
Categories Low Protein
Time 30m
Yield 2 cups
Number Of Ingredients 4
Steps:
- 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).
Nutrition Facts : Calories 153.2, Fat 0.3, Sodium 22.8, Carbohydrate 28.1, Fiber 1.8, Sugar 23.9, Protein 0.7
BLUEBERRY INFUSED VINEGAR
This is my first attempt at making infused vinegar. The inspiration came from a very sweet JAP Member - Sherry, who was kind enough to share with me the ingredients listed on her infused vinegars. She purchases them from a lady who makes them in Alaska. I played with the measurements and it turned out very well. I think the...
Provided by Tammy Brownlow
Categories Other Sauces
Time 10m
Number Of Ingredients 5
Steps:
- 1. In a medium sauce pan bring all ingredients to a low simmer. Simmer for 5 minutes. Remove from heat allow to cool. Place in refrigerator for 24 hours to steep.
- 2. Strain fruit from vinegar. Pour into 12 ounce bottle. I chose just to keep this in the refrigerator since I made such a small amount.
Tips:
- Choose ripe, plump blueberries for the best flavor.
- Wash the blueberries thoroughly before using them.
- Use a clean glass jar or bottle for infusing the vinegar.
- Seal the jar or bottle tightly to prevent contamination.
- Store the infused vinegar in a cool, dark place for at least two weeks before using.
- Strain the vinegar before using it to remove any solids.
- Use blueberry-infused vinegar in salad dressings, marinades, sauces, and cocktails.
Conclusion:
Blueberry-infused vinegar is a delicious and versatile ingredient that can be used in a variety of dishes. It is easy to make and can be stored for up to a year. With its sweet and tart flavor, blueberry-infused vinegar is a great way to add a unique twist to your favorite recipes.
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