| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Vinegars, Gifts, Cooking lig | 1 | Servings | ||
INGREDIENTS
| 1 | Orange | |
| 1 | c | White wine vinegar |
| 1/2 | c | Mint leaves; crushed |
| 1 | Orange | |
| 5 | Mint sprigs |
INSTRUCTIONS
ADDITIONS 1. Carefully remove the rind from 1 orange using a vegetable peeler, making sure to avoid the white pith just beneath the rind. Squeeze 1/4 cup juice from orange into a bowl. Combine the orange rind, orange juice, vinegar, and mint leaves in a widemouthed jar; cover and let stand 1 week in a cool, dark place, gently shaking jar occasionally. 2. Strain vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Pour into a decorative bottle. Cut 5 strips from rind of 1 orange. Add mint sprigs and 5 orange rind strips to bottle. Seal with a cork or other airtight lid; store in a cool, dark place Yield: 1 cup ~(Edited by Pat Hanneman 10/01/98)- Notes: Splash some of this vinegar into salsa to give tt a bright, tangy flavor. Or pour it over fresh fruit or vanilla ice cream for a sweet-and-sour twist on dessert. If you make a vinaigrette, be sure to use a light-flavored olive or vegetable oil so that this vinegar's delicate fruit flavor won't be overshadowed. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Recipe by: Cooking Light Sep98 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01, 1998, converted by MM_Buster v2.0l.
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