Strawberry Balsamic Vinegar
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From left: Blueberry, Raspberry and Strawberry Balsamic Vinegars
Photography by Edward Pond
This recipe makes 22 1 tbsp (15 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 1818 cal |
| pro | 00 pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 4 g4g carb |
| fibre | 0 g0g fibre |
| chol | 0 mg0mg chol |
| sodium | 4 mg4mg sodium |
| potassium | 32 mg32mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit C | 55 vit C |
- Preparation time: 5 minutes
- Cook time : 2 minutes Chill: 1 week
- Total time : PT5M
Ingredients
- 1-1/2 cups white balsamic vinegar 1-1/2 cups white balsamic vinegar
- 1 cup halved strawberries 1 cup halved strawberries
- 1 tsp peppercorns 1 tsp peppercorns
- 5 fresh basil leaves 5 fresh basil leaves
- 1 pinch salt 1 pinch salt
Preparation
In saucepan, combine vinegar with strawberries, mashing slightly. Add peppercorns, basil leaves and sa< bring to boil. Reduce heat and simmer for 2 minutes. Remove from heat and let cool completely. Discard basil leaves.
Seal in heatproof jar. Refrigerate for 1 week. Strain through cheesecloth-lined sieve into clean jar. Refrigerate for up to 1 month.
Seal in heatproof jar. Refrigerate for 1 week. Strain through cheesecloth-lined sieve into clean jar. Refrigerate for up to 1 month.
Source : Canadian Living Magazine: July 2010
- Keywords : Condiments/sauces; Balsamic Vinegar; Strawberries; Basil; Boil; Refrigerate/Chill; 100 calories;
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