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Cranberry Vinegar




Source of Recipe


Internet


List of Ingredients




Cranberries, halved (two cups)
White vinegar (enough to cover berries?about 1-1/2 cups)
Sugar (2-1/4 cups)
Water (2-1/4 cups, depending on how much juice the berries produce)


Recipe



Place cranberries in a saucepan (not iron, copper, or aluminum; vinegar reacts with them). Add just enough vinegar to cover the cranberries, and heat almost to boiling. Remove from heat, cover, and let sit overnight.

The next day, strain out the berry pulp through cheesecloth and discard. Measure the remaining colored vinegar. Then make a syrup of equal parts sugar and water, using just under 1-1/2 times as much of each as you have vinegar. (If you have 2 cups of vinegar, measure out just under 3 cups of sugar and the same amount of water.) Boil the syrup until it threads off a spoon.

Measure out equal portions of sugar syrup and vinegar and place the mixture in a saucepan. Boil for 10 minutes. Cool and strain into bottles.