Grill first. Infuse second. Smoky, charred orange slices shine with aromatic dried thyme in this homemade vinegar concoction. It’s a done grilling deal when used to prepare our Grilled Chicken Po Boy Sandwich with Spicy Creole Mustard Sauce.
10m
PREP TIME
10m
COOK TIME
28
CALORIES
9
INGREDIENTS
Grill first. Infuse second. Smoky, charred orange slices shine with aromatic dried thyme in this homemade vinegar concoction. It’s a done grilling deal when used to prepare our Grilled Chicken Po Boy Sandwich with Spicy Creole Mustard Sauce.
10m
PREP TIME
10m
COOK TIME
28
CALORIES
9
INGREDIENTS
Ingredients 16 (1 tablespoon) Servings
- 1 medium seedless orange, cut crosswise into 1/4-inch thick slices
- 1 cup white balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon McCormick® Thyme Leaves
INSTRUCTIONS
- 1 Grill orange slices over medium-high heat 2 to 3 minutes per side or until charred.
- 2 Place charred orange into 1-quart saucepan. Add remaining ingredients; bring to simmer on medium heat, stirring occasionally to dissolve sugar. Let stand to cool slightly.
- 3 Ladle into clean 1 pint-size canning jar. Wipe rim of jar clean with damp cloth. Cover jar with clean metal lid and screw on band.
- 4 Refrigerate at least 2 to 3 days before using. Store in refrigerator up to 2 weeks.
NUTRITION INFORMATION
(per Serving)
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