Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Coriander seeds, whole |
| 6 \N | Cloves, whole |
| 6 \N | Allspice, whole |
| 1 \N | Cinnamon stick, approx 3 inches long |
| 1 small | Red chili, dried |
| 1 \N | Ginger, 1 inch slice, fresh |
| 1 quart | Vinegar, red wine or cider |
Place all ingredients in quart jar or bottle; seal. Store in dark, cool location for at least 3 weeks.
Use to make tangy salad dressings or to make meat marinades. Also good to flavor sauteed fruits.
Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@...> on Nov 17, 1998