Peach Cinnamon Infused Vinegar

Fruit infused vinegars can be use on a variety of dishes including salads, oats, popcorn, and desserts. I like to experiment with infused vinegars and often find they elevate the flavors.








Peach Cinnamon Infused Vinegar


1 cup peach slices
2 Ceylon Cinnamon sticks
2 cups apple cider vinegar










Place peaches in a jar. Break cinnamon sticks into pieces and add to jar. 

Add apple cider vinegar. 

Place in a dark place to allow to infuse.*

Let marinate for a month to fully infuse flavor.




Strain mixture to separate peaches and cinnamon sticks from the vinegar. 

Pour into a bottle and label.

Refrigerate if desired.**






*In particularly warm climates or during particularly warm times of the year, infused vinegars can be allowed to infuse in the refrigerator, if desired.

** I like to store vinegar (infused or not) in the refrigerator because I like it cold, so I haven't tried not refrigerating it.


Note: I use organic ingredients whenever possible.



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To learn more about me and my work, please visit, www.tlcooper.com.

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