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INGREDIENTS

1 Orange
1/2 c Mint leaves; crushed
1 c White wine vinegar
5 Mint sprigs
1 Orange
ADDITIONS

Servings

INSTRUCTIONS

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 vinegars delicate fruit flavor wont 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 on Oct 01, 1998,

NOTES

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Orange-Mint Vinegar

1  Orange 
1/2 c Mint leaves; crushed 
1 c White wine vinegar 
5  Mint sprigs 
1  Orange 
  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 vinegars delicate  fruit flavor wont 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,

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Nutrition

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Serving Size: 1 Serving (773g)
Recipe Makes: 1 Servings

Calories: 222
Calories from Fat: 6 (3%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 13.8mg		0 %
Potassium 551.4mg		15 %
Total Carbohydrate 33.9g		10 %
	Dietary Fiber 7.7g	31 %
	Sugars, other 26.2g
Protein 2.4g		3 %
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.

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Calories per serving: 222

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