Ingredients
1 medium orange
10 whole coriander seeds
2 cups vinegar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Sterilze a 1 qt glass jar. Use a new lid. Carefully wash the Orange and with knife of zesting tool remove the zest into a long sprial. Place zest and seeds in still warm prepared jar. Heat vinegar to just below boiling. About 195F Pour over berries using a funnel. Be careful not to burn yourself. Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions. Store in a cool dark place for 3 weeks. To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread. When it is right strain the vinegar through a cheesecloth into pitcher or measuring cup. Discard the zest and seeds. Prepare a sterile 1 pt glass bottle or jar and a cork or lid. Pour into the still warm container and wipe lid again with clean paper towel. cork and seal. This will last up to 3 months if you keep in a cool dark place. Once open refrigerate.