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Mango-Papaya Vinegar

Mango-Papaya Vinegar
Need a gluten free and vegan side dish? Mango-Papaya Vinegar could be an excellent recipe to try. This recipe serves 4. One serving contains 30 calories, 0g of protein, and 0g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have mint sprigs, mango wedges, mint sprigs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Combine first 5 ingredients in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.
2
Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids.
Ingredients you will need
VinegarVinegar
Equipment you will use
CheeseclothCheesecloth
SieveSieve
BowlBowl
3
Combine vinegar mixture and sugar in a small nonaluminum saucepan, and cook over low heat 5 minutes or until sugar dissolves. Cool.
Ingredients you will need
VinegarVinegar
SugarSugar
Equipment you will use
Sauce PanSauce Pan
4
Pour into a decorative bottle; add mint sprigs. Seal with a cork or other airtight lid, and store in a cool, dark place.
Ingredients you will need
MintMint
DifficultyMedium
Ready In45 m.
Servings4
Health Score3
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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