Orange-spice Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Spiral strip orange peel, 8 | |
| to 10 inches long* | ||
| 1 | Feathery sprig fresh fennel | |
| 4 in. rinsed or 1/2 | ||
| tspn fennel seed | ||
| 10 | Cardamom pods, crushed | |
| 2 | t | Coriander seed |
| 1 1/2 | c | Rice vinegar, up to 2 |
INSTRUCTIONS
With a chopstick or skewer, gently push the orange peel strip and fresh fennel sprig into a clean 12- to 16-ounce bottle. Remove hulls from cardamom pods; drop cardamom seeds into bottle. Also add coriander seed, and fennel seed if used. Pour vinegar through a funnel into bottle. Seal and store in a cool, dark place at room temperature for at least 1 week or up to 4 months. Use a vegetable peeler to cut a thin spiral strip of peel from an orange. Posted to recipelu-digest Volume 01 Number 182 by Mandy Rose Bell <mbell@gladstone.uoregon.edu> on Oct 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 2
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 32.1mg
Potassium: 2715.3mg
Carbohydrates: 156.7g
Fiber: 3.8g
Protein: 1.4g