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Strawberry Vinegar


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Use in salad dressings and marinades.

Makes 1 quart

2 15-16 oz pkgs frozen sliced unsweetened strawberries, thawed and drained
4 cups cider vinegar
2 cups dry white wine

Combine all ingredients in a large bowl. Cover and refrigerate overnight. In a non-reactive saucepan, bring mixture to a boil and cook uncovered for 3 minutes. Cool. Strain mixture through a fine sieve lined with several layers of cheesecloth (or a cone shaped coffee filter). The cheesecloth or filter will have to changed several times. Discard solids. Pour vinegar into bottles. Store in a cool dark place.

NOTE:
You can use home frozen berries if you have them.




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