Maple Vinegar

Recipe from Aki Kamozawa and H. Alexander Talbot

Adapted by Julia Moskin

Published March 14, 2011

Total Time
5 minutes, plus 4 weeks' cool storage
Rating
4(19)
Comments
Read comments

Vinegar can be made out of wine, beer, cider or, in this case, dark rum. This is a simpler formula than most (from "Ideas in Food," by Aki Kamozawa and H. Alexander Talbot) with no yeasty "mother" or molds to deal with. A dose of sugar (such as maple syrup, which lends a haunting sweetness here) helps the process along: it is converted into alcohol, which then ferments into the softer acetic acid. The result is like balsamic vinegar but rounder and more syrupy. —Julia Moskin

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

  • 3 ⅓ cups live vinegar (look for the words "unfiltered" or "organic" on a label)

  • 3 cups maple syrup

  • 1 ⅓ cups dark rum

  • ⅞ cup water

Ingredient Substitution Guide
Nutritional analysis per serving

106 grams carbs; 548 calories; 23 milligrams sodium; 95 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Pour the vinegar into a large glass or plastic container with a loose-fitting lid. Mix in maple syrup; rum and water.

  2. Step 2

    Cover the opening with cheesecloth to keep out dust and allow for airflow so that wild yeasts can find their way in. Place the lid gently on top and store in a cool, dark place for 4 weeks. When it tastes smooth, tart and sweet, with no alcohol burn (this might be in 4 weeks, or it may need more time), the vinegar is ready. Strain it into smaller containers and store at cool room temperature, or in the refrigerator.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
19 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Vicki

Made it. Love it. A light, flavorful vinegar.

Vicki

Made it. Love it. A light, flavorful vinegar.

IthacaNancy

I made this years ago and I've only just finished it because we had been using $100 a bottle Modena Aged Balsamic Vinegar. I'm watching my expenses more this year, and I'm making my second batch of this maple vinegar to use instead of the $100 a bottle stuff. We like it on salads with good olive oil.

IthacaNancy

I'm remaking this today, because it is so good and much more economical than genuine Modena aged balsamic vinegar.

IthacaNancy

Making this again - my family really likes it, and while it isn't the Aged Moderna Balsamic Vinegar, it is much more local (I can make the vinegar and my friend makes the maple syrup).

Eileen

Sounds intriguing but what would you do with it?

LiveToFish

"In addition to vinegar's usual uses, this is lovely drizzled on ripe cheese or dropped into a martini." - From the original story on NY Times.

Private comments are only visible to you.

Credits

Adapted from "Ideas in Food," by Aki Kamozawa and H. Alexander Talbot

Recipe Tags

or to save this recipe.