I have been unable to find a commercial product to use in place of balsamic vinegar. Being sulfite sensitive, my husband avoids all things grape. Luckily this year was a great year for cherries in Indiana.
What You Need:
Sterilized pint jar, with lid
Fresh cherries, washed and pitted
Take a sterilized pint jar and fill with pitted cherries. The more cherries you use the stronger the flavor. Cover with white vinegar and let sit in the refrigerator. If you are giving these as decorative gifts you can strain the liquid and place in a decorative jar. Or just keep the pint jar in the fridge and pour so the fruit stays in the bottom. As long as the fruit is covered it should not spoil.
I'm one of those lucky people who can eat anything I want, unfortunately, my husband is not. As any suflite sensitive person knows, getting the medical community to admit there is a problem is the hardest part. That is why I have created this blog - to share all of the information I have gathered on sulfites. I will make every attempt to link to my sources, but if I reference something and you cannot find it please let me know and I will attempt to send it to you via PDF. Keep in mind, I am not a doctor (nor do I have any medical training) but I hope to provide you with sulfite-free food for thought.