It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Blackberry Vinegar
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- #27288
Paired with extra virgin olive oil, this makes a wonderful dressing with a subtle warmth and a strong character which stands up nicely in a leafy salad to blue cheeses, green apple, kumquat and mandarin orange. Great pairing for salmon or grilled chicken.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 pounds fresh blackberries
2 cinnamon sticks
2 teaspoons allspice berries
2 teaspoons whole cloves
2 1/3 cups vinegar
2 cups sugar
a few fresh blackberries, for garnish
directions
Break the cinnamon sticks into pieces. Put all the spices on a square of cheesecloth and tie up with a piece of string. Put the vinegar and sugar into a large saucepan. Stir over low heat, until the sugar has completely dissolved. Add the spice bag.
Bring to a boil, lower heat, and simmer for 5 minutes. Add the blackberries and simmer for 10 minutes longer. Remove from heat and leave the blackberry mixture to cool completely. Discard the spice bag.
Line a funnel with a double layer of cheesecloth. Strain flavored vinegar into sterilized bottles (within 1/8-inch of the tops). Add fresh blackberries to each bottle. Seal the bottle and label. The vinegar is now ready to use.
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nutrition data
34 calories, 0 grams fat, 9 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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