Fruit vinegars are a great way to enhance the flavor in almost anything and a good way to use an over abundance of fruit. You can use them to deglaze the pan of a roasted chicken or pork chop, add them to green salads and fruit salads, or add them to sparkling water for a tangy beverage. You can use almost any variety of fruit that’s in season, simply keep the ratio of vinegar to fruit at 1:1. I used strawberries, but figs peaches, cherries, would work well, and you can also play with other seasonings like star anise, fennel, caraway, or lemon grass, and see which fruits pair best with the various flavors.
I started with: white wine vinegar, strawberries, honey and fennel seeds.
Simply chop the fruit into small pieces to expose the most surface area.
Then add the fruit…
And any seasonings you decide to play with…
Give it a very good shake.
Then let it stew and macerate on a ledge somewhere and walk away. Let it sit for two weeks in a cool dark place.
This is what it will look like at the end of two weeks.
Strain it then.
The liquid you’re going to bring to a boil to help bring any impurities to the surface.
Then turn off the heat and let it settle and skim off any white foam still there. Those are the impurities. There may not be many.
Add honey or sugar here to help mellow out the edge.
Then you’ll need a contraption like this. A smaller glass jar and a small strainer.
And there you have it… a pretty fruit vinegar to have on hand for a rainy day.
Give it a try sometime! Tis’ the season for a lot of extra fruit on hand.