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Orange and Rosemary Vinegar

Source of Recipe

From "Williams-Sonoma: Gifts from the Kitchen"


Recipe Introduction

"Easy, attractive, and delicious. Select an interesting bottle, add a bottle of your favorite olive oil and you have a wonderful gift. Mix them together to make an outstanding vinaigrette for fresh greens and vegetables."

List of Ingredients

• 2 fresh rosemary sprigs
• About 1½ cups red wine vinegar
• 3 orange zest strips, each 2 inches long and 1 inch wide


Recipe

Wash a 1½-cup bottle in hot soapy water; rinse well. Fill the bottle with hot water.

Meanwhile, rinse the rosemary sprigs and pat dry. In a small saucepan over medium heat, warm the vinegar until it is hot.

Drain the bottle well. While the bottle is still hot, place the rosemary and orange zest in it. Pour in the hot vinegar. Cover tightly and let stand at room temperature for 2 weeks to allow the flavors to blend. Keeps indefinitely at room temperature.

Makes about 1½ cups
(12 fluid ounces)