Sous Vide Cherry Vanilla Infused Balsamic Vinegar Recipe

Making infused vinegar at home is quick, easy, and much less expensive than buying them. You don't even need a sous vide machine, you can just use mason jars in a pot on the stove because the temperature fluctuations don't matter that much. If you have a whipping siphon, you can also use it to easily infuse the vinegar.

The sweet and tart cherry flavor goes wonderfully with the taste of earthy vanilla. They are both strong flavors and can hold up well to balsamic vinegar, increasing the already deep flavors found there. If you want a vinegar where the cherry and vanilla flavors shine more brightly try using a white balsamic or white wine vinegar instead.

Cherries stain so be sure to cover your cutting board with parchment paper or plastic wrap.

Cherry vanilla infused balsamic vinegar

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the cherry vanilla infused balsamic vinegar recipe you can check out the following.
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Cherry Vanilla Infused Balsamic Vinegar Recipe

  • Published: December 08, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 1.5 Hours
  • Cooks: 140°F (60.0°C) for 1 to 2 hours

Cherry Vanilla Infused Balsamic Vinegar Ingredients

For the Cherry Vanilla Infused Vinegar

15 cherries
1 vanilla bean, split lengthwise
1.5 cups balsamic vinegar

Cherry Vanilla Infused Balsamic Vinegar Instructions

For the Cherry Vanilla Infused Vinegar

Preheat a water bath to 140°F (60.0°C).

Remove the stems from the cherries and place in a sous vide bag or Mason jar. Lightly crush or muddle the cherries. Add the vanilla bean to the cherries. Pour the vinegar over top then seal and place in the water bath. Heat the infusion for 1 to 2 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vinegar and store in a sealed container.

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All tags for this article: Infusions, Sous Vide, Sous Vide Infused Vinegars, Sous Vide Infusions, Vinegar, Vinegar Infusions

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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