Try this Orange Mint Vinegar recipe, or contribute your own.
Suggest a better descriptionRemove peel (colored portion only) from 1 small orange in a thin spiral, and place in a sterilized pint jar. Lightly bruise 1/2 cup fresh mint leaves, add to jar. Heat apple cider or distilled white vinegar to just below the boiling point. Fill jar with vinegar, and cap tightly. Allow to stand 3 to 4 weeks. Strain vinegar, discarding peel and mint. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh mint, if desired. Seal tightly. Use in dressing for tossed green salads with orange and grapefruit sections, or in marinades for chicken or lamb chops.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 1 | ||
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Calories: 85 | ||
Calories from Fat: 6 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.7mg | 0 % | |
Potassium 447.1mg | 12 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 13.6g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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