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Making infused vinegar at home is quick, easy, and much less expensive than buying them. You don't even need a sous vide machine, you can just use mason jars in a pot on the stove because the temperature fluctuations don't matter that much. If you have a whipping siphon, you can also use it to easily infuse the vinegar.
The sweet and tart cherry flavor goes wonderfully with the taste of earthy vanilla. They are both strong flavors and can hold up well to balsamic vinegar, increasing the already deep flavors found there. If you want a vinegar where the cherry and vanilla flavors shine more brightly try using a white balsamic or white wine vinegar instead.
Cherries stain so be sure to cover your cutting board with parchment paper or plastic wrap.
Preheat a water bath to 140°F (60.0°C).
Remove the stems from the cherries and place in a sous vide bag or Mason jar. Lightly crush or muddle the cherries. Add the vanilla bean to the cherries. Pour the vinegar over top then seal and place in the water bath. Heat the infusion for 1 to 2 hours.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the vinegar and store in a sealed container.