Blood Orange Flavored Vinegar

 

3 blood oranges peeled and sliced

12 oz. white balsamic vinegar

 

In a small non-reactive saucepan warm orange slices and vinegar over medium heat. Cook gently until vinegar slightly thickens, about 20 minutes. Remove from heat and bring to room temperature. Carefully transfer fruit and vinegar to a sanitized 16-oz. jar. Store in a cool, dark place for two weeks and discard fruit. Use vinegar as you would any other vinegar. Serving Suggestions: Use this vinegar to make a quick vinaigrette for green salad or pasta. Add some fruity zing to your ice cream with a little drizzle, too. Cooking Tips: If you cannot find white balsamic vinegar, substitute with champagne vinegar and 1 tsp. of granulated sugar. TO STORE: Homemade infused vinegars can last for several months, once the fruit is strained out. Keep it in a cool place, even the refrigerator for 3-4 months. When the color starts to brown, then it is time to throw it out