Search for anything:

Cranberry Vinegar

relishes/preserves, christmas

6 cups cranberries; 1 1/2 pounds
2 strips orange rind
4 cups white vinegar
1/2 cup granulated sugar

In large saucepan, bring cranberries, orange rind, vinegar and sugar to boil. Reduce heat, cover and simmer for 5 minutes. Let cool for 30 minutes, stirring once. Scoop into dampened jelly bag. Or scoop into dampened triple-thickness cheesecloth-lined colander; bring up sides and tie with string. Hang over large measuring cup or bowl. Let drip, without squeezing bag, for 2 hours. In saucepan, bring vinegar mixture to boil. Pour into prepared 1-cup canning jars, leaving 1/4-inch headspace. Seal with prepared discs and bands. Process in boiling water canner for 5 minutes. How to Use Cranberry Vinegar Whisk together 3 tablespoon each vegetable oil and Cranberry Vinegar, 1 teaspoon granulated sugar and pinch each salt and pepper. Add teaspoon Dijon mustard or poppy seeds if desired. Toss with 10 cups mixed salad greens.

Contributor: Canadian Living - September, 1999

Yield: Makes about 3 1

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU