Orange Cranberry Vinegar Food

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CRANBERRY ORANGE VINAIGRETTE



Cranberry Orange Vinaigrette image

I eat a lot of salad and this is one of my favorite dressings. Living in Florida, I like using orange products produced in our state.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 9

1/4 cup thawed cranberry juice concentrate
1/4 cup thawed orange juice concentrate
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Torn salad greens
Sliced radishes and sweet yellow and orange peppers or vegetables of your choice

Steps:

  • In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over greens and vegetables. Store in the refrigerator.

Nutrition Facts :

ORANGE CRANBERRY VINAIGRETTE



Orange Cranberry Vinaigrette image

When I give jars of my Cranberry Vinegar, I'm certain to include this recipe. The vinaigrette pairs especially well with a green salad featuring dried cranberries, mandarin oranges and toasted walnuts. Or use it as a marinade for chicken and salmon.-Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/4 cups.

Number Of Ingredients 8

1/2 cup Cranberry Orange Vinegar or raspberry vinegar
1/4 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/2 teaspoon ground mustard
1/8 teaspoon coarsely ground pepper
1/2 cup canola oil
1/2 teaspoon poppy seeds

Steps:

  • In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

Nutrition Facts : Calories 120 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY VINEGAR



Cranberry Vinegar image

For a delicious vinegar for salad dressings and marinades, try this vinegar with cranberries. It would make a wonderful side salad during the holidays.-Lesley Colgan, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 1-1/2 cups.

Number Of Ingredients 5

3/4 cup white vinegar
3/4 cup water
3/4 cup sugar
1 cinnamon stick
1 package (12 ounces) fresh or frozen cranberries

Steps:

  • In a saucepan, bring all ingredients to a boil. Reduce heat and simmer for 5 minutes or until the cranberries burst. Cool. Strain through a fine sieve into sterilized bottles or jars. Seal tightly. Discard cranberries and cinnamon stick. Chill until ready to use in your vinegar-and-oil salad dressing.

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

ORANGE-CRANBERRY VINEGAR



Orange-Cranberry Vinegar image

Provided by Sheri Ann Richerson

Number Of Ingredients 8

4 cups cranberries (fresh are best, but you can use dehydrated cranberries)
3 cups white wine vinegar
1 cup sugar
1/2 cup water
2 orange slices cut in quarters
2 4-inch cinnamon sticks broke into pieces
4 whole cloves
5 pint-size canning jars, bands and lids (washed and sterilized)

Steps:

  • Use a square of cheesecloth to create a spice bag and fill it with the cinnamon sticks and cloves. Tie it well.
  • Place 3 1/2 cups of cranberries and 1/2 cup of water into a stainless steel pan. Bring to a boil while continually stirring.
  • Lightly crush cranberries with a potato masher.
  • Pour the cranberry liquid through a strainer lined with several layers of cheesecloth and let drain. Do not squeeze the cheesecloth.
  • Once all the liquid has drained out of the cheesecloth, discard (or compost) the cranberry residue. The cheesecloth can be washed out and reused.
  • Pour cranberry juice back into a stainless steel pan, add the sugar and the spice bag. Bring to boil over medium heat, stirring continually until the sugar is dissolved.
  • Add the remaining cranberries and the white wine vinegar.
  • Reduce the heat and simmer for 10 minutes. Keep an eye on the pan to make sure the cranberries do not start to burst.
  • Remove the spice bag and discard (or compost).
  • Divide the orange slices equally between the jars.
  • Ladle the hot vinegar into the hot, sterilized jars.
  • Wipe the rim, put the lid on the jar and tighten the band until it is fingertip-tight.
  • Place the jars in a cold pack canner filled with boiling water. Process for 10 minutes. Remove the lid, turn off the heat and let the jars sit in the water for an additional five minutes, then remove the jars.
  • Tighten the bands if necessary so they are fingertip-tight again. Allow the jars to sit overnight to cool, then check the lid by gently prying on it to make sure it is sealed. If it is sealed, label and store the jars in a cool, dry, dark place.

CRANBERRY VINEGAR



Cranberry Vinegar image

Provided by Michael Chiarello : Food Network

Categories     condiment

Time 1h40m

Yield about 3 cups

Number Of Ingredients 9

1 bag fresh or frozen cranberries
1/4 cup vanilla scented sugar syrup, recipe follows
Pinch salt
3/4 cup Champagne vinegar (6 percent acidity)
4 cups sugar
1 cup water
2 vanilla beans, minced, or 2 tablespoons pure vanilla extract
Pinch salt
1 sprig fresh thyme, leaves only

Steps:

  • Put cranberries, syrup and salt in a pan and heat over high heat until cranberries begin to pop. Remove from heat, let cool and then puree in a blender. Add vinegar and taste for balance. Add more vinegar and thin with water if necessary. Strain through a fine strainer into a bowl or pitcher. Store in a clean jar or bottle (do not use metal lids or tops) and refrigerate. Keeps several weeks.
  • Keep this syrup on hand to add to iced tea and other cold drinks or for poaching fruit. It does not need to be refrigerated. The vanilla is minced to make sure all its flavor is extracted into the syrup.
  • Put the sugar, water, vanilla beans, a pinch salt, and the thyme leaves in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes, stirring occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a sterilized jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly.

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