I like to make berry-infused vinegar to use as part of marinades, sauces, and or salad dressings. When using them in a dressing, I tend to either use them to contrast with sharper, bitter leaves such as escarole, dandelion, rocket, and the like, or I pair them with more delicate lettuces and then add some...Read More

While researching how to make blueberry vinegar, I discovered there are two schools of thought. One school always cooks the berries and then strains the vinegar soon after, and the vinegar is almost always sweetened. Then there are “the purists” – those who don’t mind waiting. These are the ones that just mix berries and...Read More

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! INGREDIENTS: 2 cups cherries, washed, pitted, and coarsely chopped 2 cups good quality, dark balsamic...Read More