Even though this vinegar will have a lovely cherry flavor after infusing for a week, allowing the cherries to steep in the vinegar a few more weeks will result in a much deeper, robust flavor. It’s definitely worth the wait!
2 cups cherries, washed, pitted and coarsely chopped
2 cups good quality, dark balsamic vinegar
Place pitted and chopped cherries into a sterilized quart mason jar with lid.
Fill the jar with balsamic vinegar a few inches above the cherries (about 2 cups). Cover jar and let steep for at least one week — but longer is better!
Strain the vinegar into a sterilized jar or bottle, discarding the cherries.
YIELD: Makes 2 cups