You are here

Cranberry Vinegar

the.instructor's picture
Ingredients
  Fresh cranberries/Frozen cranberries 2 Cup (32 tbs), rinsed
  Rice vinegar 3 Cup (48 tbs)
  Sugar 3 Tablespoon
Directions

In a 2- to 3-quart pan on high heat, bring to boiling cranberries, vinegar, and 3 tablespoons sugar.
Simmer, covered, until cranberries pop and are soft, about 5 minutes.
Add more sugar to taste, if desired.
Let stand until cool.
Pour vinegar through a fine strainer into a container with a pouring lip; discard residue.
Pour vinegar into decorative bottles, using a funnel if necks are narrow.
Seal with lids.
Use, or store at room temperature up to 4 months.
If an opaque film develops on surface, spoon it off or, to preserve clarity of vinegar, pour vinegar through a fine strainer into a 2- to 3-quart pan and bring to boiling.
Wash bottle, then refill with vinegar.

Recipe Summary

Cuisine: 
African
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cranberry

Rate It

Your rating: None
4.37857
Average: 4.4 (14 votes)