Rosemary Wine Vinegar

For gifts, add a sprig of rosemary to each bottle of vinegar. Tie a tassel around the bottle and attach notes instructing to use the vinegar on lamb dishes, pasta salads, and meat marinades.

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  • Makes: 5 cups
  • Prep: 15 mins

Rosemary Wine Vinegar

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Directions

  1. Rinse rosemary sprigs; pat dry with paper towels. In a medium stainless steel or enamel saucepan combine the rosemary sprigs, hot peppers, and vinegar. Crush rosemary lightly with the back of a spoon. Bring almost to boiling. Remove from heat; cool. Pour the mixture into a clean 2-quart jar. Cover the jar tightly with a nonmetallic lid (or cover the jar with plastic wrap and then tightly seal with a metal lid). Let stand in a cool, dark place for 2 weeks.
  2. Strain vinegar; discard rosemary and peppers. Transfer strained vinegar to decorative bottles. Store in a cool, dark place up to 6 months. Makes about 5 cups. (Nutrition facts are for 1 tablespoon vinegar.)
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Nutrition Facts (Rosemary Wine Vinegar)

  • Per serving:
  • 11 kcal ,
  • 0 g fat
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 0 g pro.
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