Pomegranate balsamic vinegar

Ingredients for 1 servings:

• 2 pomegranates
• ¼ liter balsamic vinegar, white or brown, depending on the intended use
• 3 allspice berries
• 3 cloves
• ½ cinnamon stick(s)
• 40 g sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

fruity-savory, versatile

Halve 2 pomegranates and juice them in a lemon squeezer. This yields 200-250 ml of juice. Place the juice in a saucepan with 250-300 ml of balsamic vinegar. Add the allspice berries, cloves, and cinnamon stick in a tea bag, bring the liquid to a boil, and then simmer for 30 to 45 minutes. When the liquid has reduced by about half and runs slightly thick from the spoon, ladle it into small jars or bottles while still hot. A mixture of 3 parts juice to 4 parts vinegar produces a very fruity result; more vinegar produces a more acidic end product. Whether you use white or brown balsamic vinegar depends on what you want to use it for. White balsamic vinegar looks better for a salad dressing on a green salad, while brown balsamic vinegar works better on the tomatoes in a bruschetta.