72 hr
72 hr
about 4 cups



In a large bowl, crush the cranberries with a mortar, add the vinegar, and let the mixture stand, covered loosely, in a cool dark place for 3 days. Strain the vinegar in batches through a fine sieve lined with paper towels into a stainless steel or enameled saucepan, pressing hard on the cranberries. Bring the vinegar just to a boil, pour it into sterilized bottles and seal the bottles with the tops. The vinegar keeps in a cool, dark place for 4 months;


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