Easy Apple-Infused Balsamic Vinegar
Easy Apple-Infused Balsamic Vinegar is the condiment that you just need to have. Wonderful for gift-giving, it is a staple in my kitchen, especially because it is so easy to make.
Infused vinegars are very costly but this one takes very few inexpensive ingredients and very little time to make. And the vinegar is bursting with apple flavor. You should make this right now!
Combine the balsamic vinegar, apple juice and apple slices in a medium saucepan and bring to a boil. Boil for 15 minutes and then use a potato masher to mash the apples and release their juices.
Let the mixture sit until cooled and then strain through a fine-mesh sieve. The mixture will thicken as it sits. If it’s not as thick as you’d like, return it to the saucepan and cook about 5-7 more minutes or until the desire consistency is reached.
There are so many wonderful things to do with this vinegar.
- Combine the vinegar with extra virgin olive oil and serve as a dipping sauce for crusty bread.
- Use it as a salad dressing with a drizzle of good olive oil.
- It makes a wonderful glaze for grilled, roasted and pan-seared entrées.
- We’ve enjoyed it as a dipping sauce with apples. I also love apples with a spread of peanut butter and a drizzle of this syrupy vinegar.
- Drizzle it over fresh fruit.
- Roast veggies with olive oil until golden. Drizzle with a tablespoon of this vinegar then return the pan to the oven for another 5-10 minutes to give the veggies a delicious glaze.
- Add a spoonful to your favorite jam for a complex, “fancy” new flavor profile.
- Drizzle it over ice cream.
- Add a few spoonfuls to your favorite purchased barbecue sauce for uniquely delicious “homemade” flavor.
- Serve it with cheese and charcuterie.
- Give it as a gift!
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Easy Apple-Infused Balsamic Vinegar
Makes: 2 8-ounce bottles
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes plus cooling time 1 hour minimum
Ingredients
- 2 cups balsamic vinegar
- 1 & 1/2 cups 100% pure apple juice
- 3 medium apples, unpeeled and uncored, halved then cut into slices (or 4 small or 2 very large)
Instructions
Combine all ingredients in a medium-size saucepan. Bring to a boil. Adjust the heat, if needed, to maintain a steady vigorous boil and cook for 15 minutes.
Using a potato masher, mash to cooked apples to release the juice.
Allow the mixture to sit at least until cooled to room temperature. The consistency will thicken as the liquid cools. (You can let it sit as long as 6-8 hours to release more of the bright apple flavor.) Strain through a fine-mesh sieve, pushing on the apples with the back of a spoon to release as much of the liquid as possible. Continue pushing on the solids until all the liquid is pressed out.
Bottle and enjoy!
Chef’s Notes:
Your vinegar can be stored at room temperature for several days. For longer storage, refrigerate and bring back to room temperature before using.
If your cooled, strained vinegar is not as thick as you’d like, simply return it to a pot, bring it to a boil and boil for another 5-10 minutes. If it’s a little thicker than you prefer, bring it back to a boil, and whisk in a little more balsamic or water until it’s nice and smooth.
Recipe by The Cafe Sucre Farine
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