Blueberry Pomegranate Infused Red Wine Vinegar Recipes

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).

Steps:

• Combine both ingredients in a sml jar w/a lid & use as needed.
• NOTE: If you are infusing this mixture w/garlic or other herbs, allow to stand for a minimum of 3 hrs b4 using.

Steps:

• Place the pomegranate seeds into a dry, sterilized jar with a lid. Pour in the vinegar and cover with the lid. Place the jar in a sunny location. Let stand for 8-10 days so the vinegar becomes infused with the flavor of the pomegranate.
• Strain the vinegar through a sieve lined with several layers of cheesecloth; discard the seeds.
• Decant into dry, sterilized bottles. Seal with corks and store the bottles in a cool, dark place for 2 weeks.
• Use within 6months.

Steps:

• Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band.
• Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation.
• After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.

Steps:

• In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil).
• Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
• Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
• Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently.
• Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
• Strain the mixture through a fine sieve into a large batter bowl with a handle or into a large, nonreactive saucepan.
• Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.
• Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan.
• Transfer the vinegar to flasks or bottles. Discard fruit.
• If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.
• The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
• VARIATION: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thy me in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.
• CRANBERRY VINEGAR Follow the recipe for Raspberry Vinegar, except substitute 4 cups (1 pound) fresh cranberries, coarsely chopped, for the raspberries. Decorate, if you wish, with skewers of whole cranberries.

Steps:

• Place raspberries, both vinegars and sugar in medium stainless steel saucepan.
• Bring to a boil on high. Reduce heat to medium-low, cover simmer gently for 5 minutes.
• Cool liquid. Chill overnight.
• Strain through fine sieve, pressing to extract liquid.
• Discard pulp. Pour liquid into glass jar with tight fitting lid. Chill.
• My family's favorite salad dressing.
• 1/2 cup oil.
• 1/4 cup raspberry vinegar.
• 1/4 cup white sugar.
• 1/4 cup ketchup.
• 1 tbsp steak sauce.
• In a 2 cup glass measuring cup add all ingredients and blend with a stick blender.
• This is a sweet dressing.