Cranberry Vinegar

Total Time:
72 hr
Prep:
72 hr

Yield:
about 4 cups
Level:
Easy

Ingredients
  • 1 1/2 pounds cranberries, rinsed and picked over
  • 4 cups rice vinegar (available at Asian markets and some supermarkets)
Directions
  • 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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    Cranberry Vinegar

    Recipe courtesy of Michael Chiarello