MAKE EASY FRUIT FLAVORED VINEGARS
FOR HOLIDAY GIFTS
Fruit flavored vinegars are easy to make, inexpensive and, best of all, there is still time to make some before the holidays arrive. You can create vinegars with bright jewel-like colors and vivid flavors by simply steeping fruit, herbs, and spices in vinegar for a couple of weeks. It's as simple as that: just vinegar, fruit and herbs or spices, and, of course your imagination. The flavor combinations you can concoct are almost endless.
Use fruit flavored vinegars to add that special "zip" to salads, sauces, and marinades. Splash them on fresh steamed vegetables, stir them into mayonnaise or soup, perk-up dips and even desserts.
The basic recipe is approximately 1 to 2 pounds of fruit, 1 quart of vinegar and, if you want a slightly sweet vinegar, 2 to 6 tablespoons of sugar.
To get started, choose a bottled vinegar with a 40 to 60 grain strength or 4 to 6% acidic acid (check the label). You may use wine, cider, distilled white, or Oriental rice vinegar. Because of its high acid (or low pH) level, vinegar is a natural preservative. And by following a couple of very basic common sense rules of cleanliness, you can ensure the safety of your homemade gifts.
Fresh, frozen and dried fruit all work well. Core fresh fruit if necessary, and peel it if it has a tough skin. Defrost frozen fruit and retain any juice that is exuded. Choose unsweetened frozen fruit so that you can control the vinegar's sugar content. Crush, chop or grind the fruit to release its flavor.
Combine the fruit, vinegar, sugar and spices in a saucepan (not aluminum) and heat to the simmering point--about 1700 to 1800 F. Stir to dissolve the sugar. Remove the pan from the heat, cover it, and allow the vinegar to cool.
The vinegar may be immediately strained and divided into gift bottles. However, a standing time allows the vinegar to absorb both the flavor and color of the fruit and other ingredients.
Sanitize a storage container (glass is preferable) by boiling in a pan of water for 10 minutes. Transfer the fruit-vinegar mixture to it. Cover with a plastic or plastic-lined lid, and store in a cool, dark place for about 2 weeks.
Taste the vinegar and when it has reached the intensity you want, strain it through a fine sieve or a double thickness of cheesecloth into hot, sanitized bottles. Cork or cap the bottles, apply a label, tie on a ribbon or raffia bow and maybe a recipe. This wonderful homemade gift is ready to be distributed to family and friends.
Flavored vinegars may be stored at room temperature for 3 to 4 months, but refrigerated storage is recommended in order to retain its fresh flavor and bright color.
Here are a few recipes to get your started on your own creative path to fruit flavored vinegars.
CRANBERRY-ORANGE VINEGAR
1 (12 - 16 oz) bag fresh cranberries, washed and picked over to remove soft or spoiled berries
2 large oranges, peel removed and cut into pieces (colored part only), and segments sectioned
1 quart red or white vinegar
2 - 6 tablespoons sugar
Combine cranberries, orange peel, vinegar and 2 tablespoons sugar in a saucepan and bring to the simmering point. Reduce the heat and cook gently until the cranberries burst and become soft. Taste and add more sugar, if you prefer a sweeter vinegar.
Remove from the heat, cover and allow to cool. Put the mixture in a sanitized container, cover, and allow it to stand for about 2 weeks.
Strain through a sieve or cheesecloth and discard the fruit. Pour into sanitized decorative bottles and cap.
DRIED APRICOT AND GINGER VINEGAR
6 - 8 oz. dried apricots
1 4" piece fresh ginger, peeled and coarsely chopped
1 quart white or cider vinegar
2 - 6 tablespoons sugar
Combine apricots, ginger, vinegar and 2 tablespoons sugar in a saucepan and bring to the simmering point. Taste and add more sugar, if you prefer a sweeter vinegar.
Follow directions for cranberry vinegar.
RASPBERRY - MINT VINEGAR
1 (12 - 16 oz) bag frozen raspberries, unsweetened
1/2 cup fresh mint, coarsely chopped
1 quart red or white vinegar
2 - 6 tablespoons sugar
Defrost raspberries. Combine raspberries, their juice, mint, vinegar and 2 tablespoons sugar in a sauce pan and bring to the simmering point. Taste and add more sugar, if you prefer a sweeter vinegar.
Follow directions for cranberry vinegar
TANGERINE - CINNAMON VINEGAR
6 tangerines, peel removed and cut into pieces (colored part only), segments sectioned
2 3" cinnamon sticks
1 quart white or cider vinegar
2 - 6 tablespoons sugar
3 cups white wine vinegar
Combine tangerine peel, segments, cinnamon sticks, and 2 tablespoons sugar in a sauce pan and bring to the simmering point. Taste and add more sugar, if you prefer a sweeter vinegar.
Follow directions for cranberry vinegar.
SUGGESTIONS FOR OTHER FRUITS
Mango 1 large or 2 small, peeled and chopped
Pineapple 1/2, peeled and chopped
Persimmon 1 lb fully ripe and soft, mashed
Pear 1 lb ripe, peel, cored and chopped
Blueberries 1 lb ripe, mashed
Lime 2 lb ripe, peeled and sectioned
Peach 1 lb ripe, pit removed and mashed
Cherries 1 lb. ripe, pits removed and mashed
OTHER HERBS AND SPICES
Peppercorns Cilantro
Cloves Rosemary
Allspice Basil
Anise seed Thyme
Nutmeg Tarragon
Cardamom Sage
Vanilla Bean Lemon Balm
For more information about food preservation contact the University of California Cooperative Extension at 323-260-3201
Author: Susan Giordano, MS, RD, University of California Cooperative Extension, Division of Agriculture and Natural Resources, Los Angeles County.