POMEGRANATE FIG WHITE BALSAMIC VINEGAR
Making your own homemade flavored vinegars to give as gifts is a great idea! It's inexpensive, easy to do and can look very impressive with the right bottle. Plus, you can customize the flavors to make a vinegar that is not easy to find, making your gift truly unique.
Provided by Meredith Laurence
Categories Sauces
Time 15m
Number Of Ingredients 3
Steps:
- Bring the white balsamic vinegar to 190ºF (just under the boiling point) in a medium saucepan.
- Cut open the pomegranate and remove the seeds. (Click here to learn how to remove pomegranate seeds.) Crush the seeds gently with the back of a wooden spoon.
- Place the pomegranate seeds (and any juice) and figs in a sanitized non-reactive 1-quart jar or container. Pour the warm vinegar over the top and let the mixture come to room temperature before covering with a lid. Store in a cool dark place for 2 weeks.
- After 2 weeks, strain the vinegar through a fine strainer or a piece of cheesecloth. Transfer the strained vinegar to sanitized decorative bottles. If desired, add a few fresh pomegranate seeds and figs.
- Tie a label on the bottle and give away to friends and family, or keep for yourself.
- Enjoy this vinegar on salads or in a marinade or sauce for chicken or duck.
Nutrition Facts : Calories 40 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
POMEGRANATE VINAIGRETTE
Steps:
- In a medium bowl, mix the pomegranate juice, vinegar, and honey, and let sit for 10 minutes.
- Whisk in the oil and adjust the seasonings.
- Mix in pomegranate seeds and chives , if using. Refrigerate until ready to serve. Stir thoroughly before using.
Nutrition Facts : Calories 290 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 5 mg, Fat 27 g, ServingSize 4 portions (4 servings), UnsaturatedFat 23 g
EASY POMEGRANATE VINAIGRETTE
This sweet tart pomegranate vinaigrette is a fruity dressing that makes any salad irresistible! Use it in all your favorite salad recipes.
Provided by Sonja Overhiser
Categories Essentials
Time 5m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the pomegranate juice, Dijon mustard, red wine vinegar, maple syrup, and kosher salt.
- Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks. Before serving, let it stand on the counter for a few minutes until it comes to room temperature and shake well before serving.
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