Blueberrypomegranateinfusedredwinevinegar Recipes

Steps:

• Put vinegar and sugar into medium sized sauce pan, bring to a boil, lower to a simmer, cover, and simmer for 15 minutes.
• 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.
• Use the wax paper to funnel the berries into the quart jar.
• Remove vinegar mixture from heat, add pomegranate juice to vinegar, put funnel into quart jar, and pour hot vinegar mixture over blueberries.
• Allow to cool down for 30 minutes.
• Cover tightly with lid and let stand at room temperature for 3 days.
• Shake jar occasionally.
• 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.
• While doing the above step, clean a pint jar and lid to put the vinegar into.
• 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).

Steps:

• Place the pomegranate juice, blueberries, yogurt, honey and ice in a blender. Turn on high and blend until smooth. Serve in a reusable to-go cup.;

Steps:

• Prepare the Blueberry Pomegranate-Tarragon Marinade which makes about 1/2 cup marinade: combine mustard, tarragon, garlic, salt, pepper, vinegar, oil, and lemon juice in a jar, secure with a tight-fitting lid and shake vigorously.
• Pour marinade over pork chops and turn pieces several times to coat evenly.
• Marinate 30 minutes.
• Prepare grill to medium high heat.
• Remove pork chops from marinade (discarding excess marinade).
• Sprinkle both sides with paprika.
• Grill covered for about 8-9 minutes on each side or until barely pink in center.

Steps:

• Place the pomegranate seeds into a dry, sterilized jar with a lid. Pour in the vinegar and cover with the lid. Place the jar in a sunny location. Let stand for 8-10 days so the vinegar becomes infused with the flavor of the pomegranate.
• Strain the vinegar through a sieve lined with several layers of cheesecloth; discard the seeds.
• Decant into dry, sterilized bottles. Seal with corks and store the bottles in a cool, dark place for 2 weeks.
• Use within 6months.

Steps:

• Combine all ingredients; except blueberries in a blender and process or mix by hand in a small bowl (easier for a single serving).
• Top with blueberries for garnish if you wish.
• Serve in Martini Glass.
• Serve immediately.
• *Note: If sorbet is too hard straight out of the freezer to mix by hand, microwaving it for 8-10 seconds softens it enough to mix easily. No need to soften if using a blender to mix.

Steps:

• Combine all ingredients in blender and blend until smoooth. If desired, thin to desired consistency with additional pomegranate juice.

Steps:

• In a saucepan, combine the blueberries with the simple syrup over low heat.
• Cook, stirring constantly, until the blueberries start to discolor and the syrup starts to thicken, about 5 minutes; set aside.
• Combine the remaining ingredients in a large ceramic or glass container.
• Add the blueberry mixture (liquid and berries); stir well.
• Cover and refrigerate for at least 4 hours; serve over ice.

Steps:

• Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
• Combine wheat berries, apple and pecans (and grapes if using) in a large bowl; stir gently.
• Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
• Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Add Agave/honey if using. Season with salt and pepper. Pour over the salad and stir gently to coat.
• Refrigerate for at least 30 minutes to allow the flavors to combine.
• Serve cold or at room temperature.

Steps:

• In a nonreactive saucepan, combine the honey, 1 cup of the raisins, half of the chopped figs and the sweet wine.
• Bring to a boil, lower the heat, and simmer, stirring from time to time, until reduced to 1 cup.
• Pass the mixture through a fine sieve into a bowl, pressing on solids, and discard raisins and figs.
• Tie the remaining raisins and figs in a piece of cheesecloth.
• Combine the flavoured wine with the red and white vinegars in a clean 1 ½-quart jar.
• Add both cheesecloth packages (the dried fruit in one, the wood chips in the other).
• Cover and let stand for 3-4 weeks, shaking from time to time.
• Discard both cheesecloth packages, pass the vinegar through a dampened coffee filter into a 1-quart bottle and cover tightly.
• Honeyed Wine Vinegar will keep for 1 year stored in a cool, dark place.