Blueberry Pomegranate Infused Red Wine Vinegar

1. 1

   Put vinegar and sugar into medium sized sauce pan, bring to a boil, lower to a simmer, cover, and simmer for 15 minutes.

2. 2

   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.

3. 3

   Use the wax paper to funnel the berries into the quart jar.

4. 4

   Remove vinegar mixture from heat, add pomegranate juice to vinegar, put funnel into quart jar, and pour hot vinegar mixture over blueberries.

5. 5

   Allow to cool down for 30 minutes.

6. 6

   Cover tightly with lid and let stand at room temperature for 3 days.

7. 7

   Shake jar occasionally.

8. 8

   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.

9. 9

   While doing the above step, clean a pint jar and lid to put the vinegar into.

10. 10

    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).

* Per serving · 4 servings · Values may vary.

No additional tips available.