Best Berry Vinegar Recipes
BERRY SALAD WITH BALSAMIC VINEGAR AND HONEY
Make and share this Berry Salad With Balsamic Vinegar and Honey recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 6-8
Number Of Ingredients 7
Steps:
- Place cleaned blueberries and strawberries in a medium bowl.
- In a small bowl, whisk honey and balsamic vinegar together. Pour over berries.
- Cover and refrigerate for 2 hours.
- To serve, quickly rinse and drain raspberries.
- Add raspberries and orange zest to the salad.
- Toss gently and serve with a dollop of sour cream or yogurt, if you like. Enjoy!
- Serves 6 to 8.
Nutrition Facts : Calories 183.8, Fat 0.9, Sodium 4.6, Carbohydrate 46.7, Fiber 7, Sugar 37, Protein 1.9
BERRY VINEGAR
My family loves to use raspberries or blackberries in this recipe. We love this vinegar on fresh, green salads. Prepare close to the time of use.
Provided by Beatrice
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 6 mg, Sugar 5.6 g
VINEGAR ESSENTIALS: FRUIT/BERRY-INFUSED BALSAMIC
I love a good balsamic... I use it in cooking, on salads, and on things like fish and chicken. But, what can make a good balsamic even better... a balsamic infused with fresh fruit, and/or berries. Easy to make, and takes a week to meld those flavors together. My one discovery that turns a good infused balsamic into a great balsamic, it is the types of vinegar you use. But, more on that later. FYI: This makes an excellent gift during the holidays. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Dressings
Number Of Ingredients 5
Steps:
- PREP/PREPARE
- Experiment with your favorite berries, and fruit. For example, I love mango-infused vinegars. Have fun with it.
- The one thing that I did that took this recipe from good to great, and that was using two vinegars: A dark balsamic, and a white balsamic. The combination of those two, gives the final product the perfect combination of balsamic, and fruit.
- Gather your ingredients (mise en place).
- Thoroughly wash your fruit, and place into a glass container, like a mason jar.
- I used a peeler to strip off the outer layer of the lemon. Make sure you do not go to deep, you just want the outer peel.
- Add the two balsamic vinegars to a small saucepan, over medium-low heat.
- Heat until you see wisps of steam coming off the vinegar; however, under no circumstance should you allow it to simmer, or to boil.
- Pour the heated vinegar over the berries, and loosely cover, until completely cool.
- Add the lid, and tightly seal.
- Place in a cool dark place, allow to rest for one week. Give the jar a turn or two, once a day.
- At the end of the week strain the vinegar through cheesecloth, or a fine-mesh strainer.
- Place into a nice glass container.
- PLATE/PRESENT
- Use anywhere you would use a nice balsamic. Enjoy.
- Keep the faith, and keep cooking.
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