But as it aged in the fridge, it got mellower and sweeter, with all that summer flavor of berries, infused with the rich tang of vinegar. It's like a concentrated slice of summer, right there in the jar. The color got even darker, too, and added a pink tone to dressings and vinaigrettes.
It was the best 15 minutes I spent last summer, preserving that raspberry taste in vinegar. You can see the rest of the jar, at the top of the post — so pink and beautiful!
This must be the easiest way to preserve the true flavor of summer fruit; the flavor is clearer and purer than it is in jam, and the thought of dripping dark, rich cherry vinegar over my salads at Christmastime is irresistible.
Have you ever made fruit vinegar? Emily and I both have other fruit vinegars to show you later this summer. You should give it a try; it lasts a long time in the refrigerator, and it will make your salads sing.
(Images: Faith Durand)