Pomegranate Vinegar Aldi Recipes
POMEGRANATE VINEGAR
Great salad dressing! This is from a cooking class I took on gourmet gifts from the kitchen. You can use this to marinate meat or dress fruit salads.
Provided by susie cooks
Categories Easy
Time 10h
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Place the pomegranate seeds into a dry, sterilized jar with a lid. Pour in the vinegar and cover with the lid. Place the jar in a sunny location. Let stand for 8-10 days so the vinegar becomes infused with the flavor of the pomegranate.
- Strain the vinegar through a sieve lined with several layers of cheesecloth; discard the seeds.
- Decant into dry, sterilized bottles. Seal with corks and store the bottles in a cool, dark place for 2 weeks.
- Use within 6months.
Nutrition Facts : Calories 144.4, Fat 2, SaturatedFat 0.2, Sodium 5.2, Carbohydrate 32.5, Fiber 7, Sugar 23.8, Protein 2.9
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- Pick over the pomegranate seeds, removing any white pith and/or any bad seeds and place them in a saucepan.
- Crush the fruit lightly to release its juices. A flat-bottomed metal dry measuring cup, works really well.
- Pour in the vinegar and bring everything to a simmer (small bubbles only, you don't want to bring it to a boil) for just one minute to help infuse the vinegar, and turn off the heat immediately.
- Pour everything — vinegar and fruit — into a hot sterilized jar (it's easier to work with jars with a wide opening). Cover the jar loosely with a kitchen or paper towel and let it cool completely.
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