Cranberry Vinegar
Source of Recipe
The Well Stocked Pantry
List of Ingredients
1 1/4 cups white rice vinegar
3 tablespoons honey
1 1/2 cups cranberries Recipe
In the top of a double boiler, heat all the ingredients over simmering water for 10 minutes. Ladle into sterilized jars, cover and store for 3 weeks in a cool place. Strain and funnel through coffee filter paper, pressing out all the fruit juices, into a sterilized bottle. Seal and label the bottle. The vinegar is ready to use immediately. It will keep stored in a cool, dark place for 2-3 months. Makes 1 quart.
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