Orange-coriander infused vinegar

Another great gift from the kitchen!

There is often confusion in the herb and spice world between coriander and cilantro. Let me clear things up for you…. well, actually, this doesn’t really clear anything up – it just explains why there is confusion. Cilantro and coriander both come from the Coriandrum sativum plant. In Europe and Asia, the name coriander is used for the plant’s leaves, stems, roots and seeds whereas in some other parts of the world, including North America, the plant’s leaves and stems are called cilantro while the roots and seeds are called coriander. Confusing, right? Nevertheless, the combination of orange and coriander makes for a delightful infused vinegar that will liven up salad dressings, soups, stews and more.

Ingredients

• 1 1/2 cups (375 mL) rice, cider or white wine vinegar
• 1 teaspoon dried coriander seeds, cracked
• 1 navel orange

Method

• Pour the vinegar into a glass jar. Crack the coriander seeds in a mortar and pestle or by placing them in a broad, shallow bowl and pressing down on them with a sturdy cup or mug. Add the cracked seeds to the jar with the vinegar.  
• Wash and dry the orange. With a sharp vegetable peeler or small knife, cut thin strips of rind (skin), being sure to leave the bitter white pith behind on the fruit. If you do get pith on your strips of rind, use a small knife or grapefruit spoon to scrape the pith off.
• Add 4 – 5 pieces of orange rind to the vinegar and coriander seeds in the jar. Cover and shake to combine well.
• Refrigerate and let sit, shaking once per day, for about 2 weeks, or until the vinegar has reached the flavour level you desire.
• Strain the vinegar through a fine meshed sieve and transfer to a clean jar. Label and store in a cool, dark place for up to two months. For longer storage, keep strained, infused vinegar in the refrigerator.

Makes 1 1/2 cups (375 mL) of vinegar.