Recipe courtesy of Allison Robicelli
Recipe courtesy of Allison Robicelli
Watch how to make this recipe.
Cranberry Vinegar
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- Level: Easy
- Total: 14 days 25 min (includes infusion time)
- Active: 25 min
- Yield: four 16-ounce bottles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 70
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Filled with fresh cranberries, this gift looks like a bottle of delicate ornaments, and will keep the spirit of the holidays alive well into the New Year.
- Level: Easy
- Total: 14 days 25 min (includes infusion time)
- Active: 25 min
- Yield: four 16-ounce bottles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 70
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
Special equipment:
Four 32-ounce bottles- Rinse and pick over the cranberries, discarding any leaves and stems. With a paring knife, make an X in the skin of each cranberry.
- Heat the vinegar in a saucepan until just steaming. Using a funnel, add a quarter of the cranberries to a clear wine bottle, then add 3 sprigs of thyme. Repeat 3 more times with the remaining cranberries and thyme in 3 more bottles. Fill the bottles to the top with the vinegar and cool completely, uncovered. Cover and allow to sit in a cool, dark place for at least 2 weeks, gently shaking every few days to help the vinegar to completely infuse.
