4 cups.

How to Make It

Step 1

Combine first 3 ingredients in a wide-mouth quart glass jar; set aside.

Step 2

Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over fruit and rind in jar; cover with lid. Let stand at room temperature 2 weeks.

Step 3

Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding fruit. Seal bottles with corks or airtight lids.

Step 4

Use in vinaigrettes and in fruit or vegetable salads.

Oxmoor House Cooking Light Collection

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