Homemade Apricot Vinegar
There are some ingredients you stumble across in a specialty store and immediately think – I can make that myself. That’s exactly what happened with this apricot vinegar.
I immediately made a plan to mix up a batch of my own fruity vinegar. In the Hudson Valley, Adams Fairacre Farms is my go to for fresh produce. I headed into the sprawling open space and picked out a couple fresh, fuzzy apricots, and popped them into my basket. This is an easy recipe for those asking what to do with fresh apricots in summer?
Roasting the apricots first draws out their natural sweetness before infusing into white wine vinegar, creating a fruity, mellow condiment that works on everything from salad dressings to marinades. Simple to make, beautiful to gift, and endlessly useful in the kitchen. My favorite way to use it is in this shrimp salad with blackberries and apricot vinaigrette – a summer dinner that comes together in minutes.
I lightly sprinkled the halved apricots with a small amount of sugar before baking in a low temp oven.
I wanted just enough sugar to bring out the natural sweetness that can sometimes seem hidden in raw, fresh apricot fruit.
Peak Season Apricots for a Stunning Fruit Infused Vinegar
I chose fresh, firm apricots for this kitchen recipe. Apricot fruit ripens rather quickly, and I wanted to give myself time to do a little research on the vinegar infusion process before jumping into this recipe. I also wanted to procure a good quality vinegar for my base.
I toyed with maybe stewing the apricots to soften them, but ultimately decided that technique would add too much water to the apricots and baking them would bring the full flavor of the fruit out and not water the infused vinegar down in the end.
Storing Apricot Vinegar
Storing this shelf stable fruit vinegar recipe is easy, it will keep stable on the shelf, kept out of direct sun, for years. I divided the apricot vinegar into several small jars for storing.
This homemade fruit infused vinegar recipe makes pretty, and useful gift. A pint of freshly picked berries makes an adorable present when paired with a small bottle of this fruit forward vinegar.
If you love cooking with fruit vinegars, this fig vinaigrette is another wonderful condiment to have on hand through the seasons.
If you find yourself with extra apricots after making a batch, this chamomile infused apricot clafoutis is a beautiful way to use them up before they ripen past their peak.
Roasted Apricot Vinegar
Equipment
- 1 Large Glass Canning Jar with Lid
- 1 Food Processor or Blender
- 1 Fine mesh Sieve
Ingredients
- 4 Apricots
- 1 bottle White Wine Vinegar 16.9 fluid ounces
- 1 tsp Sugar
Instructions
- Heat oven to 350 degrees Fahrenheit. Line a small baking sheet with parchment or a silicon baking pan.
- Slice apricots in half and lay face up on baking sheet, lightly sprinkle 1 tsp sugar evenly over apricot halves.
- Bake for 15 minutes. Remove from oven and let cool completely.
- Thoroughly clean large glass jar and set up food processor with sieve next to it.
- Place apricots in food processor and pulse.
- Place sieve over large bowl or mouth of glass jar. Press blended apricot puree through sieve, removing any solids. Discard solid pieces or reserve for a different use.
- Mix apricot puree and white wine vinegar together in jar (or jars). Store in a cool, dark place.
WOW! I love apricots