Yield: 1 Servings
|1 small||Orange; peel; thin spiral colored portion only|
|½ cup||Mint leaves; fresh|
Remove peel (colored portion only) from 1 small orange in a thin spiral, and place in a sterilized pint jar. Lightly bruise ½ cup fresh mint leaves, add to jar. Heat apple cider or distilled white vinegar to just below the boiling point. Fill jar with vinegar, and cap tightly. Allow to stand 3 to 4 weeks. Strain vinegar, discarding peel and mint. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh mint, if desired. Seal tightly.
Use in dressing for tossed green salads with orange and grapefruit sections, or in marinades for chicken or lamb chops.