Cranberry Vinegar

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I used this recipe, hoping it would impress a cook in my family as a Christmas gift. It was much harder to make than Michael Chiarello makes it sound, and it's messy. I couldn't find champagne vinegar anywhere, and when I finally found it in an Italian food superstore the smallest amount it came in was 2 gallons... much more than I needed! I used 1/2 red wine and 1/2 white vinegar instead. However, the end result hardly bares the flavor resemblence to cranberry. It's very sour and somewhat bitter. I had used much, much more sugar than recommended, too. Hmmm. You really shouldn't use this recipe if you're trying to flaunt your culinary skills... the end result is not very impressive.

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I made this as a last minute gift for a basket. I was very imbarased that it did not age over three days. It was bitter and unable to eat even on a salad. I added an extra 1/2 cup of the simple syrup mixture. This time it was sour and sweet enough to eat on a salad. Still not right should have added about 1 tsp of salt in stead of a pinch. will not make it again.

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Made this recipe as Christmas Treats for all of my neighbors...excellent...I attached possible recipes with this vinegar that I had personally tested...in Salads, in Chicken dishes, as bread dipping oil...they loved it...

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I found this to be a very simple recipe to follow and the results were delicious. The only thing that wasn't sufficiently covered was the thick consistency you end with if you don't add a pretty good amount of water in the end.
My whole family loved the vanilla syrup as well. This was nice because it worked out to be two gifts in one.