Fruit flavored vinegars are a real treat for any foodie. And this blood orange infused balsamic vinegar is perfect for your salad, pasta and yes, 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.
Just like white vinegar, white balsamic vinegar makes a great base for flavored vinegars. And since we are in the middle of citrus season, I decided to make some blood orange infused balsamic vinegar.
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Recipe highlights
- Economical: You can make your own unique infused vinegars at home without paying for expensive boutique products at premium prices.
- Simple: Not only are ingredients less expensive than paying for already made fancy vinegars, the ingredients you need are super simple and easy to find.
- Gifts: I’m a huge sucker for homemade gifts! And beautiful homemade infused vinegars make wonderful holiday and hostess gifts.
- Flavor: I chose to infuse the blood oranges with a white balsamic vinegar, which is sweeter than a regular white vinegar. I find that fruits pair well with less acidic vinegars. But I do share a tip on what to use if you can’t find white balsamic vinegar.
Ingredients you need
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- Blood oranges: As I mentioned before, you can use almost any fruit to flavor your vinegar. I chose ruby red blood oranges.
- White balsamic vinegar: For a sweeter vinegar, I used white balsamic vinegar. I found it at Trader Joe’s but you can also order it online if you can’t find it locally. You can also infuse white vinegar or apple cider vinegar, but it won’t be as sweet as white balsamic vinegar.
Step-by-step directions
- Warm the vinegar. In a small non-reactive saucepan warm vinegar over medium heat.
- Add fruit. Add orange slices and cook gently until vinegar slightly thickens, about 20 minutes. You can keep the peel or remove it for the steeping. Some people find the peel to be bitter.
- Transfer. Remove from heat and bring to room temperature. Carefully transfer fruit and vinegar to a sanitized 16-ounce jar.
- Discard fruit. Store in a cool, dark place for two weeks and discard fruit. Use vinegar as you would any other vinegar.
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Recipe tips and FAQs
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.
By using a clear vinegar, the color of the fruit creates a beautiful infusion. I found some white balsamic vinegar at my local Trader Joe’s. White balsamic vinegar has a slight sweetness to it, like it’s red counterpart, but it lacks the thick syrup-like consistency.
I really enjoy making flavored vinegars. I have already shared with you how to make herb infused vinegar, specifically using sage blossoms and chive blossoms. The result is a beautiful lavender colored vinegar.
For this sweeter fruit flavored balsamic vinegar, you can go beyond the usual salads and pasta dishes. Try drizzling 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.
And unlike flavored oils, it is much easier and safer to use your newly flavored vinegar. All that is holding you back is your imagination.
Another wonderful hostess gift you can make with citrus fruits like blood oranges is my orange and lemon salt which you can make by using oven dried lemons and citrus fruits.
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.
Blood Orange Flavored Vinegar
Ingredients
- 3 blood oranges peeled and sliced
- 12 oz white balsamic vinegar
Instructions
- 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.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!