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It might surprise you to know that some of my biggest thrills here at TVFGI have involved vinegar.  Making fruit vinegars, to be exact, and the revelation that they can be the most explosive, versatile flavor tools in my entire kitchen arsenal.   I know vinegar sounds like an unlikely candidate for such praise, but I couldn’t be more serious.  The secret to this Blood Orange Vinegar, like my BLACKBERRY VINEGAR and my RASPBERRY VINEGAR, is the high ratio of fresh fruit juice and fruit pulp.  It’s something you can’t get off the shelf, even at the fanciest gourmet shops, because the processing just sucks the life right out of the mass produced product.  On top of that, what you can buy in the store is incredibly expensive.  It all adds up to one of the best kitchen projects you could ever treat yourself to. When I’m feeling down, or lacking in inspiration here on the blog, this is the kind of project that can bring all my enthusiasm right back to the surface.  How easy and satisfying this is — the whole thing takes just a few minutes from start to finish — from cutting the rinds off the …


Servings

about 1 cup

Total time

0 minutes


Ingredients

  • 2 large blood oranges (or 1 blood orange and 1 Cara Cara orange)
  • about 1/3 cup good quality white wine vinegar


Method

  1. Carefully cut the peel from the oranges, taking care not to cut away too much of the pulp. Cut the oranges in quarters, pull out any seeds, and put it all in the bowl of a small 4 cup food processor.
  2. Whiz the oranges until they are completely pureed.
  3. Press the orange puree through a mesh sieve, using the back of a large spoon to squeeze as much of the juice through as possible. Some pulp will also get through, and that's what you want. Be sure to skim off the pulp that sticks to the underside of the sieve, that's good stuff!
  4. You will have approximately 1/2 cup or so of thick blood orange juice. Add about 1/3 cup of vinegar and stir well. Taste and add more vinegar if you like.
  5. Pour the vinegar into a jar or bottle with a tight fitting lid and keep in the refrigerator. Give it a shake before using, and use within the month.

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