- 350 ml (1 ⅓ cups + 1 tbsp) Aspall red wine vinegar
- 350 ml (1 ⅓ cups + 1 tbsp) water
- 100 g (½ cup) sugar
- 3 tsp flakey sea salt
- 2-3 red chillies, depending on preference
- 2 thumbs ginger (60 g)
Sweet chilli red wine vinaigrette
This recipe is vegan and fat free.

- 350 ml (1 ⅓ cups + 1 tbsp) Aspall red wine vinegar
- 350 ml (1 ⅓ cups + 1 tbsp) water
- 100 g (½ cup) sugar
- 3 tsp flakey sea salt
- 2-3 red chillies, depending on preference
- 2 thumbs ginger (60 g)
- Peel the ginger and finely grate with a microplane or hand grater, and deseed and finely chop the chillies.
- Combine all of the ingredients in a small saucepan over a medium heat, and bring to a gentle simmer.
- Simmer for 20-30 minutes or until the dressing has reduced by half. The time it takes for the dressing to reduce will depend on the size of your saucepan and the rate of boiling. It should look glossy and noticeably thicker. Note, it will thicken further on cooling.
- Transfer into a spotlessly clean glass jar and store in the fridge for up to one month.
- Peel the ginger and finely grate with a microplane or hand grater, and deseed and finely chop the chillies.
- Combine all of the ingredients in a small saucepan over a medium heat, and bring to a gentle simmer.
- Simmer for 20-30 minutes or until the dressing has reduced by half. The time it takes for the dressing to reduce will depend on the size of your saucepan and the rate of boiling. It should look glossy and noticeably thicker. Note, it will thicken further on cooling.
- Transfer into a spotlessly clean glass jar and store in the fridge for up to one month.