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Cranberry Vinegar

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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 395 Calories from Fat 5

% Daily Value*

Total Fat 0.62 g0.96%

Saturated Fat 0.05 g0.26%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9.6 mg0.4%

Total Carbohydrates 104 g34.5%

Dietary Fiber 22.1 g88.3%

Sugars 64.4 g

Protein 2 g3.7%

Vitamin A 5.8% Vitamin C 106.4%

Calcium 3.9% Iron 6.7%

*Based on a 2000 Calorie diet

Cranberry Vinegar Recipe