Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cranberry Orange Vinegar
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- #46330
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 quart white vinegar
1 cup fresh cranberries
1/2 cup honey
1/4 cup freshly squeezed orange juice
2 teaspoons grated orange zest
fresh rosemary sprigs, washed, dried and divided
directions
Combine vinegar, cranberries, honey, orange juice, orange zest and 1 sprig rosemary in a large non aluminum pan. Bring mixture to a boil. Remove from heat and pour into a heatproof container. Cover and store in refrigerator overnight.
Strain mixture through cheesecloth into decorative containers. Place rosemary sprig in each container. Cover and store in refrigerator up to 2 weeks.
Great for topping salads and also a great substitute for regular vinegar in your favorite recipes.
added by
humanchicken
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 25, 2013
Just made this and it smells amazing! Going to use it on a salad for Thanksgiving.