This light and refreshing strawberry-orange dressing from our Test Kitchen will nicely accent any fresh green salad. Use your favorite salad greens or a ready-to-serve package to keep things simple. —Taste of Home Test Kitchen, Greendale, Wisconsin
- 1 medium orange
- 2 cups white wine vinegar
- 2 tablespoons sugar
- 2 cups sliced fresh strawberries
- Using a citrus zester, peel rind from orange in long narrow strips (being careful not to remove pith). In a large saucepan, heat vinegar and sugar to just below the boiling point. Place strawberries in a warm sterilized quart jar; add heated vinegar mixture and orange peel. Cover and let stand in a cool dark place 10 days.
- Strain mixture through a cheesecloth; discard pulp and orange rind. Pour into a sterilized pint jar. Seal tightly. Store in the refrigerator up to 6 months. Yield: 1-2/3 cups.
Originally published as Strawberry Orange Vinegar in Healthy Cooking April/May 2012, p31
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