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Cranberry Vinegar


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Adds tang to those special salads.

Yield: 2 cups

2 cups chopped cranberries
2 cups wine vinegar
3 tablespoon sugar

Combine cranberries and vinegar in a glass container with a lid. Cover container and keep refrigerated, undisturbed for 1 week. Strain vinegar through a fine sieve or jelly bag. Discard cranberries. Pour vinegar into a Dutch oven. Add sugar and boil quickly for 3 minutes. Pour vinegar into sterilized bottles and seal.

NOTE:
This recipe can be multiplied, BUT boil the vinegar in several batches. Ensure the depth in the pot does not exceed 4 inches. This will ensure a quick boil and preserve flavour and colour.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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