Fruit infused vinegars are a real treat for any foodie. And this blood orange balsamic vinegar is perfect for your salad, pasta and even ice cream!
Fruit infused vinegars are the latest rage in the food industry. I sampled many when I was eating my way through the 2014 Winter Fancy Food Show back in January. The vibrant colors and flavors are incredibly enticing, especially for a foodie like me. What sets these vinegars apart from the ho-hum vinegars out there? The emergence of WHITE balsamic vinegar.
What is white balsamic vinegar
Lucky for me, I found some white balsamic vinegar at my local Trader Joe’s. The hubby saw it on the countertop at home and I watched as he gave me his silent, “What are you going to do with this?” glare. I pointed to my last few blood oranges sitting in the fruit bowl and smiled back.
White balsamic vinegar has a slight sweetness to it, like it’s red counterpart, but it lacks the thick syrup-like consistency. It is made with white (or green) grapes instead of red, giving it a clear, light green color. And now that white balsamic vinegar is growing in popularity, it is easier to find.
Fruit infused balsamic vinegar
I have share with you how to make herb infused vinegar, specifically sage blossom and chive blossom vinegar. Fruit infused vinegars aren’t new to the food scene. Typically, you can find red balsamic vinegar infused with fruits like cherry, strawberry and orange.
For this infused vinegar, I chose to infuse white balsamic vinegar with beautiful blood oranges. I heated my blood orange slices with the vinegar in a non reactive pot and then reduced the liquid down a little.
After cooling it all to room temperature, I transferred everything into a jar. All you have to do now is kept it in a dark, cool spot for two weeks.
How to use orange balsamic vinegar
The result? A wonderful fruity, slightly sweet and with a little zip of vinegar. And did I mention the gorgeous, ruby-red color?
You can use this as a salad vinaigrette (boring) or drizzle it over some creamy vanilla ice cream.
Vinegar over vanilla ice cream? Hello!! It’s Blood Orange Balsamic Vinegar! Don’t knock it ’til you tried it! I love getting inspired from what I find at these food shows.
Not to mention that this is the same girl who likes to drizzle fruity olive oil over her ice cream.
Don’t judge me until you’ve tried it.
And if you see some in the stores, be adventurous and grab a bottle to enjoy!
(What do you do when you spill some of this glorious blood orange balsamic vinegar? You pull out the camera and take a picture!)
Homemade infused vinegars can last for several months, once the fruit is strained out. Keep it in a cool place, even the refrigerator for 3-4 months. When the color starts to brown, then it is time to throw it out. For more information about infused vinegars, check out this great article by the University of Georgia.
- 3 blood oranges, peeled and sliced
- 12 oz white balsamic vinegar
- In a small non-reactive saucepan warm orange slices and vinegar over medium heat.
- Cook gently until vinegar slightly thickens, about 20 minutes.
- Remove from heat and bring to room temperature.
- Carefully transfer fruit and vinegar to a sanitized 16-ounce jar.
- Store in a cool, dark place for two weeks and discard fruit. Use vinegar as you would any other vinegar.
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.
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Serving Size:1 tsp
Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g