With fresh herbs growing plentiful in my deck boxes and having a fresh supply of oranges for the Baltimore Orioles, I decided to whip up a batch of rosemary and orange vinegar. The most difficult portion of this recipe is the two week wait time!
Recipe Used In:
Red wine vinegar can be used in salad dressings, pasta salads, marinades, pickles, and sweet-and-sour dishes containing red cabbage.
To Make a Salad Dressing:
If you would like to use the vinegar as a salad dressing or in a pasta salad, simply add an equal (1-1/2 cups) of a good quality olive oil. Add in a tablespoon of Italian seasoning and a teaspoon of sugar to cut the bitterness a bit. Shake well between uses.
• 1 – 1/2 cups of red wine vinegar
• 2 fresh sprigs of rosemary
• 3 orange zest strips
1.) Wash out a bottle in hot soapy water that will hold 1-1/2 cups of vinegar. After washing the bottle, fill with extremely hot water until you measure out the red wine vinegar.
2.) Wash both the orange and rosemary sprigs and pat dry.
3.) Use a vegetable peeler to cut 3 orange zest strips about 2 inches long.
4.) In a small saucepan over medium heat, heat 1-1/2 cups of red wine vinegar.
5.) Empty the water from your bottle and add the sprigs of rosemary and orange zest. Pour hot red wine vinegar over the rosemary sprigs and orange zest.
6.) Cover tightly and wait two weeks.
The rosemary and orange vinegar recipe makes 1-1/2 cups of dressing and keeps indefinitely at room temperate.