|Orange rind strip||10 (4 Inch)|
|Navel orange||1⁄2 Medium, peeled and sectioned|
|Grapefruit||1⁄2 Small, peeled and sectioned|
|White wine vinegar||4 Cup (64 tbs)|
Combine first 3 ingredients in a wide-mouth quart glass jar; set aside.
Bring vinegar to a boil in a nonaluminum saucepan.
Pour hot vinegar over fruit and rind in jar; cover with metal lid and screw on band.
Let stand at room temperature 2 weeks.
Pour mixture through a cheesecloth-lined fine sieve into decorative bottles or jars; discard fruit and rind; Seal bottles with corks or airtight lids.
Use in vinaigrettes and in fruit or vegetable salads.
Calories 116 Calories from Fat 1
% Daily Value*
Total Fat 0.17 g0.26%
Saturated Fat 0.02 g0.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21 mg0.9%
Total Carbohydrates 19 g6.3%
Dietary Fiber 6.2 g24.8%
Sugars 2.1 g
Protein 1 g2.5%
Vitamin A 7.1% Vitamin C 160.3%
Calcium 11.1% Iron 8.6%
*Based on a 2000 Calorie diet