If you want your tastebuds to jump for joy, try this combination as a rub, or sprinkle it, post roast, on meats, fish and vegetables. The taste is sensational, and if you choose a rose as a base, the color is incredible as well: think pink, with pops of orange, green and yellow...oh my!
In a medium heavy-bottomed saucepan over medium heat, simmer wine until it is reduced by half, at least 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.
In a food processor combine salt, thyme leaves, zest and wine reduction. Pulse 2 or 3 times. Add sugar and pulse again until mixture has the consistency of damp sand. If your mixture is moister, spread it evenly on a sheet pan and leave it out on the counter for several hours or dry in a cool oven at 200 degrees for 2 hours.
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|Serving Size: 1 Serving (734g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 83720.6mg||2887 %|
|Potassium 302.3mg||8 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 8.4g||33 %|
|Sugars, other 36.8g|
|Protein 1.4g||2 %|
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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: 365
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