Cherry Balsamic Vinegar

Fruit-flavored vinegar is so simple and inexpensive to make that once you try your hand at this, you'll never need to buy expensive "gourmet" brands again.Although vinegar has a very low pH, it's safest to store fruit-infused vinegars in the refrigerator during maceration (and once they're finished); they'll keep there indefinitely. This is a great way to use less-than-perfect cherries or those that just aren't sweet enough for eating.

Place the vinegar in a small saucepan and bring to the start of a boil over medium heat.

Place the cherries in a bowl and pour the hot vinegar over the fruit. Let the mixture cool at room temperature.

Using a potato masher, lightly crush the cherries to release their juice. Transfer the mixture to a container, seal tightly, and refrigerate for at least a week, preferably 2 weeks, to allow the flavor to develop.

Before using, strain the vinegar and discard the cherries and pits. Store in the refrigerator indefinitely in a sealed container.