red wine vinegar
1. Bring all of the ingredients to a boil in a saucepan.
2. Remove from heat and let stand for 1 hour.
3. Refrigerate for up to 2 weeks. Use for marinating chicken, quail, squab or cornish hens.
NOTE: This recipe makes about 2 cups of vinegar.
Serving Size: 2 tablespoons
Number of Servings: 8
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin