Homemade cherry balsamic vinegar captures the essence of ripe summer cherries in a sweet-tart elixir that elevates everyday dishes. After just a week of steeping, the vinegar develops a pleasant fruitiness—but if you can wait a few more weeks, it transforms into something truly special: deep, complex, and richly flavored. Use it to add a hint of cherry brightness to salads, roasted vegetables, or desserts.
INGREDIENTS:
2 cups cherries, washed, pitted, and coarsely chopped
2 cups good quality, dark balsamic vinegar
METHOD:
Sterilize a quart-sized mason jar and lid.
Place the chopped cherries in the jar and pour the balsamic vinegar over them, ensuring the fruit is fully submerged.
Seal the jar and store it in a cool, dark place for at least one week, gently shaking it every few days. For a richer, more robust flavor, allow the mixture to steep for 3–4 weeks.Line a fine-mesh strainer with cheesecloth and pour the vinegar through it into a clean, sterilized bottle or jar. Discard the cherries.
Keep the finished vinegar in a tightly sealed bottle in a cool, dark pantry. It will keep for several months.
SUGGESTED USES:
- Whisk with olive oil for a bright cherry vinaigrette.
- Drizzle over roasted beets, carrots, or Brussels sprouts.
- Splash over grilled pork tenderloin or duck.
- Add a touch to sparkling water for a fruity spritzer.
- Use as a finishing drizzle on vanilla ice cream or dark chocolate desserts.
YIELD: Makes about 2 cups
