Fruit infused vinegars are the latest rage in the food industry. I sampled many when I was eating my way through the 2014 Winter Fancy Food Show back in January (read more about that HERE). The vibrant colors and flavors are incredibly enticing, especially for a foodie like me. What sets these vinegars apart from the ho-hum vinegars out there? The emergence of WHITE balsamic vinegar.
Lucky for me, I found some white balsamic vinegar at my local Trader Joe’s. The hubby saw it on the countertop at home and I watched as he gave me his silent, “What are you going to do with this?” glare.
I pointed to my last few blood oranges sitting in the fruit bowl and smiled back.
White balsamic vinegar has a slight sweetness to it, like it’s red counterpart, but it lacks the thick syrup-like consistency. I heated my blood orange slices with the vinegar and reduced the liquid down a little. After cooling it all to room temperature, I transferred everything into a jar. All you have to do now is kept it in a dark, cool spot for two weeks.
The result? A wonderful fruity, slightly sweet and with a little zip of vinegar. And did I mention the gorgeous, ruby-red color?
You can use this as a salad vinaigrette (boring) or drizzle it over some creamy vanilla ice cream.
Vinegar over ice cream?
Hello!! It’s Blood Orange Balsamic Vinegar! Don’t knock it ’til you tried it!
Not to mention that this is the same girl who likes to drizzle fruity olive oil over her ice cream.
Don’t judge me until you’ve tried it.
You find the full recipe here for my Blood Orange Infused Balsamic Vinegar.
And if you see some in the stores, be adventurous and grab a bottle to enjoy!
(What do you do when you spill some of this glorious blood orange balsamic vinegar? You pull out the camera and take a picture!)
