It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: When you've got ovverripe fruit on your hands, smash it into vinegar -- and bottle it up for a last-minute edible gift. Maggie Battista from Eat Boutique shows us how.
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Thank goodness for autumn. Besides the local apples, thick soups, and spiked hot drinks that come with the season, the best treat will be a well-earned break.
I've barely kept up with the relay race of summer produce: Just when I finally got around to using up the rhubarb, strawberries brightened, fast and furious. The jam wasn't even canned when blackberries and raspberries added to the harvest pile. And then bushels of peaches perked up, sweet and soft and too quick to ripen. It was enough to seriously drown me in daily late-night canning projects.
One night while pickling, I tossed some too-ripe fruit into white wine vinegar and -- voilà -- my life instantly eased. Every week, extra-ripe fruit now becomes bright fruity vinegar. Rhubarb, strawberry, blackberry, and raspberry vinegars glisten from the shelf. With a snipped length of ribbon and a swipe of a marker, they're instant last-minute gifts.
Fruit vinegar is definitely a cure-all of sorts for dull weeknight meals. I use it to lighten up salads, and I love a little rhubarb vinegar added to a pan sauce for roast pork. This basic fruit vinegar recipe isn't sweetened, but when it's mixed with a little simple syrup, a quick fruit shrub emerges; it's great with bubble water and a bit of booze. We've earned it.