- 2 tablespoons fresh rosemary leaves, rinsed well and patted dry
- 2 cups red-wine vinegar
- 4 large garlic cloves, peeled
- 2 teaspoons sugar
- 1 long sprig rosemary, for garnish, rinsed and drained well
- Place the rosemary leaves in the center of a 6-inch square of cheesecloth. Bring up the ends and tie tightly with kitchen twine. Set aside.
- Combine the vinegar, garlic, and sugar in a small heavy saucepan. Bring to a boil and cook for 10 minutes. Remove from the heat. Add the rosemary sachet, and let steep no longer than 5 minutes. Once the rosemary is removed, let the vinegar cool completely.
- Strain the cooled vinegar through a fine mesh sieve. Place the 2 cloves of the garlic and the rosemary sprig in a sterilized 1-cup glass jar or decorative container. Add the vinegar and seal with sterilized, self sealing lids. Use as needed.
- Note: Depending upon how long you hold the vinegar after bottling, the solids inside will start to break down and/or discolor.
Oranges With Red Wine Syrup And Orange Pound Cake
Salmon With Beurre Rouge And Red Wine Braised Endive
Watercress Salad With Red Wine Vinaigrette
Red Wine Braised Endive
Braised Napa Cabbage With Bacon, Red Wine Vinegar, And Mint
Charred Red Onion And Balsamic Vinegar White Beans
Chicken With Wine: Coq Au Vin
Oyster And Spinach Stuffed Turkey Breast With Garlic Wine Sauce
Curry Crusted Lamb Chops With Garlic Wine Sauce And Potato Shallot Custards
Roast Beef, Arugula, And Blue Cheese Sandwiches On Homemade Rosemary Focaccia Bread With Roasted Red Bell Pepper Dressing