Orange vinegar

Ingredients

Directions

1. 1

   Wash the orange hot, grate dry and peel the peel thinly all around with a peeler, preferably without white skin. Squeeze the orange. Wash kumquats hot, grate dry and cut into thin slices. Wash the rosemary and shake dry

2. 2

   Caramelise the sugar in a pot until light brown. Deglaze with orange juice and vinegar and simmer until the caramel is dissolved. Pour through a fine sieve and allow to cool

3. 3

   Put the rosemary, orange peel and kumquats in a nice clean bottle (approx. 750 ml capacity) and pour the vinegar stock over them. Close tightly and leave to stand for approx. 36 hours

4. 4

   Pour vinegar through a sieve and pour into a clean bottle (approx. 1/2 litre capacity). Close tightly, store in a cool and dark place

5. 5

   Waiting time approx. 37 hours. For 1 bottle approx. 460 kJ, 110 kcal. E 1 g, F 0 g, KH 22 g