|Fresh cranberries/Frozen cranberries||2 Cup (32 tbs), rinsed|
|Rice vinegar||3 Cup (48 tbs)|
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.