Mango Vinegar

Here’s a recipe from my grandma Gloria:

Mango Vinegar:

2 and a half cups white vinegar
1 cubed mango
4 tablespoons honey
a dash of pure almond extract

In a pan cook your vinegar, honey and almond extract. Cook on low while stirring. Let cool and store in a pretty jar in refrigerator. If not refrigerated it should last about a week or so but will last much longer if refrigerated. Where my grandmother was raised there was no refrigeration so a lot of dressings and marinades for meats were made with a vinegar base not only to preserve the dressing themselves but to help preserve meat for as long as possible.

 

 


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