Ridiculously Easy Apple-Infused Balsamic Vinegar
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
96 teaspoons
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Calories
9 kcal
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Course
Condiments
Ridiculously Easy Apple-Infused Balsamic Vinegar
Description
Ridiculously Easy Apple-Infused Balsamic Vinegar combines balsamic vinegar, pure apple juice, and fresh sliced apples simmered vigorously for 15 minutes. Cooking the mixture together allows the apples to release their juice, and using a potato masher while warm helps extract maximum flavor and liquid from the softened fruit. As the mixture cools, it thickens naturally, creating a syrup-like vinegar with a bright apple essence.
The recipe suggests allowing the mixture to sit at room temperature for several hours to deepen the apple flavor before straining through a fine mesh sieve. Straining removes the solids but retains the infused liquid. The resulting vinegar can be stored at room temperature for short periods or refrigerated for longer life, with reheating options to adjust thickness.
This apple-infused balsamic is suitable for dressing green salads or drizzling over roasted vegetables, offering a gentle sweetness paired with the characteristic tang of balsamic vinegar. The method lets you control the consistency and intensity of flavor by further boiling after straining if desired.
Measurements can be adjusted between US customary and metric, and the recipe yields about 2 cups depending on cooking and thickness preferences.
Ingredients
- 2 cups balsamic vinegar
- 1½ cups apple juice 100% pure
- 3 apple halved then cut into slices (or 4 small or 2 very large) See the post above for types of apples, medium, unpeeled and uncored
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!
- Your vinegar can be stored at room temperature for several days. For longer storage, refrigerate and bring back to room temperature before using.
- NOTE: 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.
Notes
- Allow the vinegar mixture to sit for 6-8 hours after cooking to deepen the apple flavor.
- Store the vinegar at room temperature for short term, or refrigerate for longer preservation and bring to room temperature before use.
- If the vinegar is not thick enough, return it to boil and reduce further for 5-10 minutes to concentrate.
- Recipe yields approximately 2 cups; thickness and flavor intensity may vary based on cooking time.
- Metric units can be toggled for ingredient measurements if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 96teaspoons
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Serving | 1teaspoon | |
| Calories | 9kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 0.04g | 0% |
| Fat | 0.01g | 0% |
| Saturated Fat | 0.002g | 0% |
| Polyunsaturated Fat | 0.004g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 16mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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