Maple Vinegar

Recipe from Aki Kamozawa and H. Alexander Talbot

Adapted by Julia Moskin

Total Time
5 minutes, plus 4 weeks' cool storage
Rating
4(18)
Comments
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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

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Ingredients

  • 3⅓cups live vinegar (look for the words "unfiltered" or "organic" on a label)
  • 3cups maple syrup
  • 1⅓cups dark rum
  • ⅞cup water
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

411 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 79 grams carbohydrates; 0 grams dietary fiber; 72 grams sugars; 0 grams protein; 18 milligrams sodium

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.

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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.

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4 out of 5
18 user ratings
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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.

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Credits

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

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