Flavored Vinegar

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: Flavored Vinegars and Oils : http://www.ext.colostate.edu/pubs/foodnut/09340.html : http://www.fatfree.com/recipes/vinegars/ : http://www.thefamilycorner.com/homegarden/garden/5.shtml : __________________________________________________ : Blueberry Balsamic Vinegar : 4 cups frozen, thawed or fresh blueberries : 1 quart balsamic vinegar : 1/4 cup sugar : lime peel cut in strips from 1 lime (green part only) : 1 (3-inch) cinnamon stick : In a large nonreactive saucepan crush blueberries with a potato masher or back of a : heavy spoon. Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat : and simmer covered, for 20 minutes. Cool slightly and pour into a large bowl. : Cover and refrigerate for 2 days to allow flavors to blend. : Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture : into strainer, pressing out as much liquid as possible. Discard solids. : Pour vinegar into clean glass bottles or jars; refrigerate, tightly covered, : indefinitely. Use this in salad dressings (as below) or drizzled over grilled chicken : or beef. : Yield: 5-1/2 cups : __________________________________________________ : Basil Infused Vinegar : Use this vinegar in any recipe using tomatoes or calling for basil and vinegar as ingredients. : Use to make salad dressing or simmer to half volume to make a reduction for meat marinade, sauce , or other recipes. : 2 cups basil leaves, washed, dried, & coarsely chopped : 4 cups vinegar : 2 cloves garlic, crushed : Wash and sterilize a large (2 quart) glass jar or : container. Sterilize the jar by submerging it in : water in a large pot or water bath canner. Bring : water to a full boil and boil for 10 minutes. : Add the chopped basil and garlic to the sterilized : container. : Heat the vinegar to just below boiling, about 190-195° F. : Pour the vinegar over the basil and garlic. Stir. : Cover with plastic wrap and secure with a rubber band. : Allow the vinegar to steep undisturbed, at room temperature : for 2 to 4 weeks. It takes about 3-4 weeks for the vinegar : to develop full flavor. : When ready, strain the vinegar and discard the basil and : garlic. Pour vinegar into sterilized bottles or jars. : Add a sprig of washed basil for decoration before closing : the jars, if desired. : Refrigerating your flavored vinegar will extend the quality : and fresh herb flavor for 6-8 months. If your vinegar develops : mold or signs of spoilage such as bubbling, cloudiness, or sliminess, : throw it away without using any of the vinegar for any purpose. : Note: Several types of vinegar may be used. Clear vinegar produces : a lovely green color from the herb infusion. White distilled vinegar : is clear in color and has a sharp acidic taste by itself. It is a good : choice for delicately flavored herbs and it will work well in this recipe. : White wine or champagne vinegar is more expensive, but they produce wonderful : herb infused vinegar. Apple cider vinegar blends best with fruits and berries. : __________________________________________________ : Garlic Vinegar : 5 Or 6 cloves garlic, peeled and halved : Red Wine Vinegar, white wine vinegar, or Oriental rice vinegar : Scald and let dry completely a pint jar that has a good cap or : lid, put into it the peeled and halved garlic cloves, and fill : it with vinegar that has been heated just to the boiling point. : Let the vinegar cool, uncovered, then cap the jar or bottle. : Let the vinegar stand about 2 weeks, shaking it occasionally, : then sniff; if strong enough, strain the vinegar into a second : scalded, dry container, cover it, and store it at room temperature. : Note: For very strongly flavored vinegar, the strained vinegar may : be reheated and poured over a fresh batch of garlic and the procedure : repeated from that point. : __________________________________________________ : Cranberry Vinegar : 1-1/4 cup rice wine vinegar : 3 tablespoons honey : 1-1/2 cups cranberries : Combine all ingredients in a double boiler. Heat : over simmering water for 10 minutes. : Package in a clean, sterilized jar.* Cover and : store in a cool place for 3 weeks. : When ready to give, strain and pour into decorative : bottles, pressing juices out of fruit with a spoon. : Seal and label bottle. : * To sterilize jars and bottles, immerse them in a : pan of boiling water for 15 minutes. Remove the pan : from the heat, but let the jars stand in the hot water : until ready to use. : __________________________________________________ : Raspberry vinegar : 1 gallon white vinegar (128 oz.) : 1 quart raspberries, packed tight (4 cups) : Rinse the berries. : Heat the vinegar, but don’t boil it (you can do : this in the microwave). : Pour the vinegar over the raspberries and stir well. : (Do not use a metal pot unless it’s stainless steel.) : Cover and let stand at least 2 weeks, stirring or shaking : occasionally. : Strain through a sieve, strain again through a coffee filter, : then bottle. Do not use metal caps. (Salad dressing bottles : work well.) You can add a few fresh or frozen raspberries to : the bottle. Vinegar will fade if left out in the light. : __________________________________________________ : Italian Herb Vinegar : 1/2 cup chopped fresh rosemary : 1/4 cup chopped fresh chives : 1/2 cup chopped fresh thyme : 1/4 cup chopped fresh oregano : 1 sprig fresh parsley, chopped : 4 shallots, thinly sliced : 12 peppercorns : 3-3/4 cups white wine vinegar (5% acidity) : Additional fresh rosemary, oregano, and thyme sprigs (optional) : : Place chopped herbs, shallots, and peppercorns in a : large glass container. : Bring vinegar to a boil, and pour over herb mixture. : Cover and let stand at room temperature 2 weeks. : Pour mixture through a wire-mesh strainer into decorative : bottles, discarding solids. Add sprigs of fresh rosemary, : oregano, and thyme, if desired, and seal. : Store bottles in a cool, dry place up to 6 months.

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