Best Honeyed Wine Vinegar Recipes

HONEY RED WINE VINAIGRETTE

Steps:

• In a blender, combine vinegar, honey, garlic, salt, and pepper.
• Place lid on blender and blend on high.
• While blender is running, add oil in a steady stream.
• Store in refrigerator for about 2-3 weeks.
• Shake well before serving.

HONEYED WINE VINEGAR

Steps:

• In a nonreactive saucepan, combine the honey, 1 cup of the raisins, half of the chopped figs and the sweet wine.
• Bring to a boil, lower the heat, and simmer, stirring from time to time, until reduced to 1 cup.
• Pass the mixture through a fine sieve into a bowl, pressing on solids, and discard raisins and figs.
• Tie the remaining raisins and figs in a piece of cheesecloth.
• Combine the flavoured wine with the red and white vinegars in a clean 1 ½-quart jar.
• Add both cheesecloth packages (the dried fruit in one, the wood chips in the other).
• Cover and let stand for 3-4 weeks, shaking from time to time.
• Discard both cheesecloth packages, pass the vinegar through a dampened coffee filter into a 1-quart bottle and cover tightly.
• Honeyed Wine Vinegar will keep for 1 year stored in a cool, dark place.

HONEY VINEGAR GLAZE

Steps:

• In a medium saucepan, bring the honey to a simmer. When it starts to foam and turn light brown, pour in the black and red wine vinegars. Simmer over high heat for 1 to 2 minutes so the vinegars meld with the honey and reduce slightly. Remove from the heat and stir in the ginger.
• Use the glaze on pork, chicken or salmon. Brush the glaze on towards the end of the cooking process or drizzle over the fully cooked meat or fish of choice.

HONEY DIJON VINAIGRETTE

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

WHITE WINE, HONEY MUSTARD VINAIGRETTE

Steps:

• Mix the vinegar through the salt and pepper in a small bowl with tall sides.
• Wisk in the olive oil until it emulsifies.
• Refrigerate and allow the flavors to develop.