How to Make Fruit Vinegars

Flavored Vinegars:  50 Recipes for Cooking with Infused Vinegars

Flavored Vinegars: 50 Recipes for Cooking with Infused Vinegars


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©2010  Shanna Lea (formerly Shanna Ohmes)

You can add a gourmet touch to fruit salads, veggies and meat dishes like beef, chicken and pork with fruit vinegars.  These flavored vinegars are easy to make, delicious and make great gifts too.  And you can use the abundance from your garden (or supermarket freezer) to make a variety of vinegars to put up in your pantry.

Fruits that make tasty vinegars are raspberry, blueberry, peach, apricot, Nectarine, strawberry, pear and blackberry.  You can infuse fresh or frozen fruit into red wine vinegar.   Fruit vinegars will keep indefinitely, so you can make several now to give as gifts later in the year.  Who wouldn’t enjoy receiving a gourmet culinary gift from your kitchen and garden?

How to Make Raspberry Vinegar Recipe

2- 2 ½ cups fresh red raspberries, lightly mashed

2 cups red wine vinegar

2 tablespoons sugar or honey

In the top of a stainless steel double boiler, combine all the ingredients and place over boiling water.  Reduce heat to a bare simmer and cook uncovered for 10 minutes.

Pour into a canning jar and cap with a non-metal lid.  Let this set for 3 weeks to infuse the flavor from the berries.    After the 3 week period, strain the vinegar from the berries.  Be sure to press all the juice from the berries to get all the juice.

If the vinegar is cloudy you can strain it through a coffee filter and pour into your bottles.  Add a few fresh berries to your bottles for a decorative touch.

Other variations of fruit vinegar recipes

Blueberry Vinegar:  Make this delicious vinegar the same way as the raspberry vinegar recipe.  Use red or white wine vinegar and place a few large blueberries and a small cinnamon stick in the bottles.

Peach, Apricot or Nectarine Vinegar:  Use white wine vinegar for these fruits.  First remove the skins from the fruits.  You can do this by dipping them briefly in boiling water and then slip the skins off.  You can also cut the fruits in chunks if they are big.


Use stainless steel or glass for cooking or storing your culinary vinegars.  Vinegar reacts to metals.  Use plastic lids for the jars.

If using frozen fruit that is pre-sweetened, don’t add additional sugar in the recipe.

Don’t omit the sugar, since it brings out the full flavor of the vinegar.  Instead, try raw honey or dehydrated cane sugar.



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