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Fresh Ideas for Holiday Food Gifts

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Herb-Infused Vinegar

 INGREDIENTS

3 to 5 stems of fresh tarragon, rosemary or thyme or 1/3 cup torn parsley, basil or cilantro leaves

1 cup white wine, apple cider or champagne vinegar (5% or higher acidity)

DIRECTIONS

Wash herbs in warm water. Pat dry with a paper towel and then air dry completely. When dry, place inside a clean glass container. In a saucepan, heat the vinegar to 190 degrees. Use a candy thermometer to gauge the heat. Place a funnel in the top of the glass container. Pour the vinegar over the herbs and seal the container. Place in the refrigerator for 2 to 4 weeks. Strain into a clean bottle. Discard the herbs. Store for 5 to 6 months in the refrigerator or 5 to 6 weeks in the pantry.

 

Fruit-Infused Vinegar

INGREDIENTS

1 cup fresh berries, pomegranate seeds, pitted cherries, chopped peaches, cranberries, figs or tomato

1 cup white wine, apple cider or champagne vinegar (5% or higher acidity)

 DIRECTIONS

Wash the fruit in a colander and place on a paper towel to dry. Follow the same instructions as used in herb-infused vinegar. Using herbs or fruit to infuse vinegar is a great way to add layers of flavor in salad dressings. You can also use them in sauces, marinades, glazes, mayonnaise and sandwich spreads. Balsamic and red wine vinegar can also be used in infusions. Balsamic pairs well with cherries and figs. Red wine vinegar is good when infused with raspberries, strawberries or cranberries. Use your imagination and experiment with different flavors.

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