White Balsamic Pomegranate Fig Vinegar
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White Balsamic Pomegranate Fig Vinegar
- PREP TIME: 15 m
- TOTAL TIME: 15 m
- SERVINGS: 32 Makes 1 quart
INGREDIENTS
- 4 CUPS white balsamic vinegar
- 1 pomegranate
- 4 fresh figs quartered
Directions:
Bring the white balsamic vinegar to 190ºF (just under the boiling point) in a medium saucepan.
Cut open the pomegranate and remove the seeds. (Click here to learn how to remove pomegranate seeds.) Crush the seeds gently with the back of a wooden spoon.
Plae the pomegranate seeds (and any juice) and figs in a sanitized non-reactive 1-quart jar or container. Pour the warm vinegar over the top and let the mixture come to room temperature before covering with a lid. Store in a cool dark place for 2 weeks.
After 2 weeks, strain the vinegar through a fine strainer or a piece of cheesecloth. Transfer the strained vinegar to sanitized decorative bottles. If desired, add a few fresh pomegranate seeds and figs.
Tie a label on the bottle and give away to friends and family, or keep for yourself.
Enjoy this vinegar on salads or in a marinade or sauce for chicken or duck
Last edited by Raeja on Thu Apr 20, 2023 5:26 am; edited 2 times in total (Reason for editing : DBR)
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Join date : 2012-06-03
Age : 64
Location : Plymouth, Wisconsin
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Universal Friends & Freebies :: ♥ Recipes ♥ :: ♥ Home Made Dressings, Seasoning Spices, flavored vinegars and homemade ingredients ♥
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