How To Make Burnt Cinnamon, Orange And Rosemary Infused Vinegar | Tasting Table Recipe
Infused vinegars are an easy DIY project
Store-bought vinegars are great, but infusing your own offers the double benefit of creating interesting flavor combinations as well as making something lasting and useful out of assorted leafy scraps that might otherwise go in the trash. Start with a quality white wine vinegar or white distilled vinegar, which absorb flavor well. Warm the base vinegar and add whatever herbs or stems or curious spices you've got on hand.
Bottle it up and wait a week before using so that the flavors have time to meld and become pronounced. Be creative and use what you've got at home. We love this slightly smoky combination of burnt cinnamon, orange peel and rosemary.
Recipe from the Tasting Table Test Kitchen
Vinegar With Burnt Cinnamon, Orange And Rosemary
Learn to make burnt cinnamon, orange and rosemary infused vinegar.
Prep Time
5
minutes
Cook Time
5
minutes
Servings
2
cups
Total time: 10 minutes
Ingredients
- 1 cinnamon stick
- 2 cups white wine vinegar
- 1 2-inch strip orange peel
- 1 sprig rosemary
Directions
- Holding it with tongs, lightly char the entire outside of the cinnamon stick over a gas burner.
- In a small pot, warm the vinegar over medium heat, 5 minutes. Combine the warm vinegar, orange peel, rosemary and charred cinnamon stick in a plastic storage container. Seal and let the mixture sit at room temperature for 1 week before using. Mix a spoonful with honey and drizzle over desserts for a sweet, smoky finish with just the right amount of acidity.
Nutrition
| Calories per Serving | 50 |
| Total Fat | 0.2 g |
| Saturated Fat | 0.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 1.9 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 0.1 g |
| Sodium | 5.6 mg |
| Protein | 0.1 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
