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Blood Orange Balsamic Vinegar

Blood Orange Balsamic Vinegar

Infusing vinegars is a terrific way to add tantalizing flavors (and colors) to your vinegars. Just be sure to choose a high quality base vinegar. Recipe by Laura Bashar of Family Spice



  1. In a small non-reactive saucepan warm over medium heat:
    • 3 blood oranges , peeled and sliced
    • 12 oz balsamic vinegar, white
  2. Cook gently until vinegar slightly thickens, about 20 minutes.
  3. Remove from heat and bring to room temperature.
  4. Carefully transfer fruit and vinegar to a sanitized 16-ounce jar.
  5. Store in a cool, dark place for two weeks and discard fruit. Use vinegar as you would any other vinegar.

Prep Time: 10 min
Cook Time: 20 min
Inactive Time: 2 weeks of rest time
Difficulty: Easy
Servings: 32
Serving Size: 1 16-ounce jar

Serving Suggestions: Use this vinegar to make a quick vinaigrette for green salad or pasta. Add some fruity zing to your ice cream with a little drizzle, too.

Cooking Tips: If you cannot find white balsamic vinegar, substitute with champagne vinegar and 1 teaspoon of granulated sugar.