When pomegranates are plentiful in late autumn and early winter, I love to make pomegranate honey for the winter, pomegranate molasses and pomegranate vinegar. The vinegar is great in salad dressings or over roasted vegetables, and the colour is cheery in the midst of winter.
Also try our Roast Capsicum Sauce and Dressing.
Take 2 cups of pomegranate seeds and bruise them with large spoon. Place into a sterilised jar and cover with 4 cups of white wine vinegar. You can make half quantities or split between 2 jars. Screw the lid on tightly.
Place the jar in a sunny window for 8 – 10 days.
Using cheesecloth in a strainer over a bow, strain the vinegar and discard the pomegranate seeds. Pour the vinegar into sterilised bottles or jars and keep in a cool, dark place (or in the fridge) for up to 6 months.
Makes about 2 cups.