Blueberry Pomegranate Infused Red Wine Vinegar

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups red wine vinegar
• 2 tablespoons sugar
• 1 cup blueberries
• 1/4 cup pomegranate juice

Recipe

• 1 put vinegar and sugar into medium sized sauce pan, bring to a boil, lower to a simmer, cover, and simmer for 15 minutes.
• 2 while vinegar mixture is simmering, wash blueberries, and dry off with paper toweling; put berries between 2 layers of wax paper; gently crush berries until they pop-to get more of the flavor into the vinegar.
• 3 use the wax paper to funnel the berries into the quart jar.
• 4 remove vinegar mixture from heat, add pomegranate juice to vinegar, put funnel into quart jar, and pour hot vinegar mixture over blueberries.
• 5 allow to cool down for 30 minutes.
• 6 cover tightly with lid and let stand at room temperature for 3 days.
• 7 shake jar occasionally.
• 8 place several layers of cheesecloth in a strainer set inside a glass bowl; dump mixture through to strain out the blueberries; discard the blueberries. you might need to repeat this step.
• 9 while doing the above step, clean a pint jar and lid to put the vinegar into.
• 10 using a funnel pour the liquid into the jar, label, cover, and store in refrigerator up to 1 month. (guessing on storage, but will err on side of caution until someone with the expertise tells me differently).