Blood Orange Vinegar

making blood orange vinegar

Homemade blood orange vinegar is stunning, and stunningly delicious. It’s a fun kitchen project that takes just 2 ingredients!

homemade blood orange vinegar is a thrill to make

It might surprise you to know that some of my biggest thrills here at TVFGI have involved vinegar. Making fruit vinegars, to be exact, and the revelation that they can be the most explosive, versatile flavor tools in my entire kitchen arsenal. I know vinegar sounds like an unlikely candidate for such praise, but I couldn’t be more serious. The secret to this citrus vinegar, like my blackberry vinegar and my raspberry vinegar, is the high ratio of fresh fruit juice and fruit pulp. It’s something you can’t get off the shelf, even at the fanciest gourmet shops, because the processing just sucks the life right out of the mass produced product. On top of that, what you can buy in the store is incredibly expensive. It all adds up to one of the best kitchen projects you could ever treat yourself to.

making blood orange vinegar

zesty fruit vinegar is a secret flavor weapon in my kitchen

When I’m feeling down, or lacking in inspiration here on the blog, this is the kind of project that can bring all my enthusiasm right back to the surface. How easy and satisfying this is — the whole thing takes just a few minutes from start to finish — from cutting the rinds off the oranges and revealing the jewel tones of their flesh, to decanting the rosy elixir into a recycled vinegar bottle. My scant cup of vinegar will enhance so many things in the  next few weeks, I can hardly wait. Maybe it will become part of a glaze for roast chicken, maybe I’ll experiment with a shrub cocktail, but I know for sure it will be turning plain salads into something to get excited about.

Blood Orange Puree for Blood Orange Vinegar

what you’ll need:

  • about 2 good sized blood oranges
  • 1/3 cup white wine vinegar ~ choose a good quality vinegar for this.

how it works:

  1. Remove the peel from the oranges.
  2. Cut them into quarters to remove any seeds.
  3. Puree the fruit and then push through a strainer.
  4. Blend with the vinegar, to taste.
  5. Refrigerate.
Straining the pulp for Blood Orange Vinegar

about blood oranges

Blood oranges are a lovely mutation of the sweet orange;  they look like regular oranges on the outside, but inside, their flesh has quite a range of color, from dark purple or maroon, to a mottled red and orange. Whatever hue your particular oranges are, your vinegar is guaranteed to be stunning.

Blood Orange Vinegar 2

what type of vinegar to use

I use white wine vinegar because it isn’t too astringent, and allows the citrus flavor and color to shine through. You could try this with white balsamic vinegar,  if you like, for a sharper flavor. The finished product has such a brilliant blood orange character that you’ll be tempted to drink it straight.

Specialty vinegars and olive oils come in very pretty bottles, and when I do invest in them I make sure to save those bottles to recycle for DIY projects like this one. This slender frosted bottle was the exact size I needed, and it will be a pleasure to look at and use for the next few weeks.

I really hope you get inspired to make some of your own fruity vinegars. I am going to be posting a couple of others as I continue to experiment with new flavors. In the meantime, try this one drizzled on tomatoes, melon, burratta cheese, salad of all shapes and sizes, or, of course, just by the spoonful.

Blood Orange Vinegar 6

more blood orange inspiration

making blood orange vinegar
4.12 from 27 votes

Blood Orange Vinegar

Homemade blood orange vinegar is stunning, and stunningly delicious. It's a fun kitchen project that takes just 2 ingredients!
Course condiment
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Yield 16 servings
Calories 10kcal
Author Sue Moran


  • 2 large blood oranges
  • 1/3 cup good quality white wine vinegar


  • Carefully cut the peel from the oranges, taking care not to cut away too much of the pulp. Cut the oranges in quarters, pull out any seeds, and put it all in the bowl of a small 4 cup food processor.
  • Whiz the oranges until they are completely pureed.
  • Press the orange puree through a mesh sieve, using the back of a large spoon to squeeze as much of the juice through as possible. Some pulp will also get through, and that’s what you want. Be sure to skim off the pulp that sticks to the underside of the sieve, that’s good stuff!
  • You will have approximately 1/2 cup or so of thick blood orange juice. Add about 1/3 cup of vinegar and stir well. Taste and add more vinegar if you like.
  • Pour the vinegar into a jar or bottle with a tight fitting lid and keep in the refrigerator. Give it a shake before using, and use within the month.

Cook’s notes

When I peeled my oranges I realized that I had accidentally gotten 1 blood orange and 1 Cara Cara orange, so I used them both. You can definitely blend varieties for this.


Serving: 1Tbsp | Calories: 10kcal
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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  • Reply
    maure lauber
    June 28, 2020 at 4:43 pm

    Have yo tried this method with limes?

    • Reply
      June 28, 2020 at 6:07 pm

      No, but I wonder if limes would be too acidic with the vinegar?

  • Reply
    April 23, 2020 at 3:51 pm

    Have just found this recipe and am making first thing in the morning! My favorite fruit is oranges and orange anything:). I have purchased it from specialty stores and it is expensive. If I can make it myself all the better. I do have a question though. Why does it need to be refrigerated? Vinegar is shelf stable. Is there a particular reason for it?

    • Reply
      Sue Moran
      June 24, 2021 at 6:30 pm

      The fresh fruit component needs to be refrigerated Jeannie.

  • Reply
    October 14, 2019 at 6:11 pm

    Hi Sue! Have you ever frozen your blood orange vinegar to have later when blood oranges are unavailable? Thanks, Susanne

    • Reply
      October 14, 2019 at 6:56 pm

      Yes, you can freeze vinegar, although I never think to do that. You can also freeze blood orange juice, which would help, too, to preserve it out of season.

  • Reply
    January 17, 2017 at 8:44 pm

    5 stars
    My dad has a small citrus grove down in the bayou area of Houma, La. and it produces so much fruit that it’s impossible to pick and consume each years crop. I come from a very large family and just picked a sack of blood red oranges to create ideas in which to use them. This is a great idea! I’ll be headed to a local store to find some cool bottles to pour the blood orange vinegar that I plan on making Saturday to give out as party gifts at my sister’s 50th birthday party this Sunday. Won’t everyone be surprised and my dad so pleased. Thanks for the inspiration.

    • Reply
      January 17, 2017 at 9:50 pm

      FABULOUS! I’m so glad I could be a part of it all 🙂

  • Reply
    Jeanne Bruenderman
    August 31, 2015 at 11:51 pm

    What brands of white wine vinegar do you consider as good quality. Looking forward to making this. Thanks.

    • Reply
      September 1, 2015 at 7:21 am

      To be honest, I just mean don’t buy the store brand, any vinegar that you know and like should be fine. I particularly love champagne vinegar lately. If you really want something special, try O Olive Oil vinegars, here:

  • Reply
    September 23, 2014 at 9:56 pm

    This looks great. What food does it go well/ cook well with?

    • Reply
      September 24, 2014 at 6:55 am

      Oh gosh, don’t get me started, Elise 😉 Of course use it for salad dressings, but you can also use it as a flavor boost in soups, stews, marinades and sauces. It can go in cocktails, drizzled on fruit. This stuff is worth the price of admission if you only use it for salad dressing, it’s got such a bright lively flavor.

  • Reply
    Laura (Tutti Dolci)
    February 5, 2014 at 6:30 pm

    What a gorgeous color, this vinegar would be perfect in salad dressing!

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