Recipe courtesy of Allison Robicelli
Cranberry Vinegar
- Level: Easy
- Yield: four 16-ounce bottles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 70
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 5
- Total: 14 days 25 min (includes infusion time)
- Active: 25 min
Ingredients
One 12-ounce bag fresh cranberries
2 cups distilled white vinegar
12 sprigs fresh thyme
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.