- Prep Time
- 10 mins
- Total Time
- 1 h 20 m
- Serves
- 1 cup (250 mL)
Ingredients
- 1 1/2 cups
- hulled and quartered strawberries
- 375 mL
- 1 cup
- apple cider vinegar
- 250 mL
- 3 tbsp
- honey
- 45 mL
Method
- Step 1
- Place the strawberries, cider vinegar and honey in food processor. Pulse for a short time until strawberries are in small pieces but not pureed (a potato masher can also be used for this step). Taste mixture and increase honey if a sweeter taste is preferred.
- Step 2
- Let mixture stand at room temperature 1 hr., then filter using a strainer lined with two layers of cheesecloth. Discard strawberries and transfer the liquid to a jar. Store in the refrigerator for up to a month; shake before each use.
Tips
Prepare vinaigrette by mixing 1 part strawberry vinegar with 1 part olive oil, plus salt and pepper to taste. Serve over green or beet salads. Or use the vinegar to deglaze skillets used to cook chicken, pork or duck -- and serve glaze over the meats.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Characteristics
Dips / Spreads / SaucesNutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 tbsp/30 mL):
- Calories:
- 40
- Carbs:
- 9 g
- Fibre:
- 1 g
- Sugar:
- 8 g
- Sodium:
- 2 mg
