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