Try this Triple-Berry Vinegar recipe, or contribute your own.
Suggest a better description1. Combine first 4 ingredients in a nonaluminum bowl. Crush with a spoon. Place berry mixture, vinegar, cloves, and cinnamon in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally. 2. Strain the vinegar mixture through a sieved lined with cheesecloth nto a glass measure or medium bowl, and discard solids. Pour straincd vinegar into a small nonaluminum saucepan, and add Sugar. Cook 5 minutes over low heat or until sugar dissolves; cool. Pour into a decorative bottle; add peppercorns and remaining ingredients. Seal with a cork or other airtight lid. ~(Edited by Pat Hanneman 10/01/98)- Notes: Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Use this vinegar as a marinade. Brush it over fish or chicken before grilling. Or add a splash to fruit juice or carbonated water. Recipe by: Cooking Light Sep98 Posted to EAT-LF Digest by Pat Hanneman
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 16 servings | ||
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Calories: 17 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 8.1mg | 0 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.8g | ||
Protein 0.1g | 0 % | |
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: 17
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