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Pomegranate Infused Vinegar

This is a very simple recipe, only really requiring a little patients.

First remove the seeds from your pomegranates by slicing them in half and tapping out the seeds into a bowl with the back of a spoon. Remove as much of the hard pith as possible if it falls into the bowl with the seeds.

When you think you have plenty to seeds for the amount of vinegar you wish to make; pour out any juice that has settled at the bottom. Lay a few pieces of kitchen towel on a surface, scattering the seeds over, just to dry them off slightly.

To sterilise the bottle or demijohn you wish to use; fill and pour over boiling water. Drain the water after a minute or so and dry.

Fill with the pomegranate seeds, followed by the vinegar and seal tightly. Give a gentle shake and set aside in a cool dark place.

It should have infused after roughly 2 weeks, gently shaking once a day or so. Taste and smell the vinegar to see if the flavour has come through sufficiently after the two weeks. As all fruits differ, if you find the pomegranate flavour has not come through enough, add fresh seeds and repeat the process.

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The pomegranate is a fruit that has only become familiar in recent years to us Brits. However, in Arabian and Mediterranean lands, where they originate, dating back to biblical times, the pomegranate has persevered its name within the tales of greek mythology and in Hebrew and Christian text with tales of life, death and fertility.

The fruits of legend…

Before making the vinegar I actually had a little test to see whether sweet or sour pomegranates worked best for infusing, both of which I can buy by the box at a local market for a good price. Sweet pomegranates being smaller in nature and somewhat paler, their skin peach and red coloured with dark purply red seeds which are sweet in flavour. The sour pomegranates being much larger, dark red skinned and the seeds slightly more sour and sharp in taste but visually similar to the sweet.

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I have to say they both had appeal but for different reasons. The sweet, being as you would expect, slightly sweeter and more palatable. The sour much tarter with more of a punch which is actually what you want from a vinegar for a dressing, which can then be balanced with other ingredients. For this recipes I have used predominantly sour with a few sweet in my batch, which came out very well with the sweet just taking the edge off, this may be dictated by availability when seeing what is available to you at the time. This vinegar when decanted into nice little bottle makes for a great little gift or gensture at this time of year, which is exactly what mine are intend for!

dscf2611
Braunton, Devon
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