Strawberry Orange Vinegar Recipes

Steps:

• 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.

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

Steps:

• For the berries: In a small bowl, toss the strawberries with the sugar and vinegar. Let the mixture stand at room temperature, stirring occasionally, for 2 hours.
• For the whipped cream: In a medium bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
• To serve: Spoon the strawberries and juices into 2 small glasses and add a dollop of whipped cream. Sprinkle with chopped mint and serve.

Steps:

• Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.
• Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.
• Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

Steps:

• Slice tops of strawberries off. Place strawberries in a colander and wash off any debris. Pat dry and slice.
• Pour vinegar into a sealable jar. Add strawberries to the vinegar. Allow the fruit to infuse at room temperature for 2 days.
• Transfer mixture to a sealable bottle. Strain strawberries from the vinegar if desired.

Steps:

• Rinse strawberries to remove any grit, cut tops off .
• Put strawberries into a bowl and sprinkle with icing sugar and pepper.
• Chop mint finely and add to strawberries and mix well.
• Add Cointreau to the strawberry mix, cover and place in the fridge until ready to serve.
• Zest oranges into a mortar & pestle, add the caster sugar and pound until a smooth orange sugar forms.
• Put 1/2 of this orange mix into a container, cover and place in the fridge until ready to serve. Place the other 1/2 and the cream into a bowl and whisk until stiff peaks form. Cover this and place in the fridge until ready to serve.
• Just before serving, add the vinegar to the strawberries and mix together.
• Place the strawberries onto a long serving dish (straining the majority of the juice) and top with the cream mixture. Sprinkle the remainder of the orange sugar over the top of the cream - serve.

Steps:

• Cook pasta as directed on package, omitting salt; drain. Cool.
• Mix dressing and mayo until blended. Add pasta and onions; toss to coat. Gently stir in fruit.
• Refrigerate 1 hour.

Steps:

• Combine all ingredients in 2-cup microwave-safe bowl; microwave on high 1 to 1-1/2 minutes, stir until sugar is dissolved.
• Whisk in 1/4 cup of olive oil.
• Cover and refrigerate until ready to serve.
• In a salad bowl, combine salad mixings.
• Drizzle with prepared dressing, toss to coat.

Steps:

• Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Bring to boil. Chill sugar syrup until cold, about 1 hour.
• Combine sliced strawberries, fresh orange juice and orange peel in processor. Puree until smooth. With processor running, gradually add chilled sugar syrup and process until well blended. Transfer sorbet mixture to 13x9x2-inch glass dish. Freeze just until sorbet is firm, stirring every 30 minutes, about 3 hours total. Transfer frozen sorbet to processor. Puree until smooth. Spoon into dessert glasses and serve immediately or freeze in covered container up to 3 days.