Give your favorite cocktails or desserts an upgrade with these sweet infused summer berries.
- Difficulty Rating: Easy
- Recipe Created By: Cheryl Armstrong
- Recipe From: My Indiana Home
- 1 pint fresh, firm blackberries
- 1 pint fresh, firm raspberries
- 1 bottle (17 ounces) white balsamic vinegar (6% acidity)
- 1 Cara Cara navel orange (can substitute for different variety of orange or tangerine)
- 2 tablespoons granulated sugar
- 3 medium fresh basil leaves
- 1 Madagascar vanilla bean (about 4 inches long), split in half
- Wash berries and remove any molded or bad pieces. Gently pack berries into clean, glass pint jar, leaving ½ inch of space.
- Pour vinegar into 2-quart stainless steel pan or enameled Dutch oven.
- Wash orange and dry skin. Zest orange, then add zest to vinegar. Squeeze orange and set juice aside.
- Bring vinegar, orange zest and sugar to a boil over medium-high and cook for about 15 minutes, stirring frequently so mixture does not scorch, until reduced to 1½ cups.
- Remove from heat. Stir in reserved orange juice, basil leaves and vanilla bean (scraping seeds into syrup). Let stand for 1 hour on countertop to cool and allow flavors to develop.
- Remove vanilla bean pod and basil leaves. Pour syrup over berries, covering completely, and seal jar with an airtight lid. Refrigerate overnight for flavors to develop. Consume within 3 weeks.
Tips & Notes
- For a sweeter, more syrupy flavor, substitute aged balsamic vinegar. However, the syrup will be a darker color.
- Choose firm berries that are similar in size.
- Vanilla bean rounds out the flavor of this sweet-tart treat.
- Substitute any combination of fresh berries, or try melon balls.