Ingredients
16
16 servings
- •1 gallon vegetable broth
- •1 cup kosher salt
- •0.5 cup light brown sugar
- •1 tablespoon black peppercorns
- •1.5 teaspoons whole allspice berries
- •1.5 teaspoons chopped candied ginger
- •1 gallon water with ice chunks
- •1 medium red apple, cored and sliced
- •0.5 medium onion, sliced
- •1 (3 inch) cinnamon stick
- •4 sprigs fresh rosemary
- •6 leaves fresh sage
- •1 cup water
Instructions
- Gather all ingredients.
- Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir to dissolve sugar and salt; bring mixture to a boil.
- Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
- Remove from the refrigerator and add water with ice chunks, apple and onion slices, cinnamon stick, rosemary sprigs, and sage leaves. Stir in remaining 1 cup water and brine is ready to use.
Nutritional Facts
Per 16 servings
- Calories: 66
- Carbohydrate: 14g
- Fat: 1g
- Fiber: 2g
- Protein: 1g
- Sugar: 11g
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