Sweet chilli red wine vinaigrette

Makes 360ml (approx 12 servings) ● Prep time: 5 minutes ● Cooking time: 20 - 30 minutes
This dressing is flavour dynamite. You can’t find a dressing like it in the shops, and making it at home is a matter of a few minutes’ effort. It is sweet and tangy with a lovely glossy consistency, and lends many dishes a little spike of chilli heat, and the gentle warmth of ginger. It’s super versatile, and will happily keep in your fridge for up to one month in a clean glass jar.

This recipe is vegan and fat free.
method
  • 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)


  1. Peel the ginger and finely grate with a microplane or hand grater, and deseed and finely chop the chillies.
  2. Combine all of the ingredients in a small saucepan over a medium heat, and bring to a gentle simmer.
  3. 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.
  4. Transfer into a spotlessly clean glass jar and store in the fridge for up to one month.


ingredients
  • 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)


method
  1. Peel the ginger and finely grate with a microplane or hand grater, and deseed and finely chop the chillies.
  2. Combine all of the ingredients in a small saucepan over a medium heat, and bring to a gentle simmer.
  3. 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.
  4. Transfer into a spotlessly clean glass jar and store in the fridge for up to one month.


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