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Cranberry Vinegar Recipe
|Fresh cranberries/Frozen cranberries||2 Cup (32 tbs), rinsed|
|Rice vinegar||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 395 Calories from Fat 5
% Daily Value*
Total Fat 0.62 g0.96%
Saturated Fat 0.05 g0.26%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9.6 mg0.4%
Total Carbohydrates 104 g34.5%
Dietary Fiber 22.1 g88.3%
Sugars 64.4 g
Protein 2 g3.7%
Vitamin A 5.8% Vitamin C 106.4%
Calcium 3.9% Iron 6.7%
*Based on a 2000 Calorie diet
Simmer, covered, until cranberries pop and are soft, about 5 minutes.
Add more sugar to taste, if desired.
Let stand until cool.
Pour vinegar through a fine strainer into a container with a pouring lip; discard residue.
Pour vinegar into decorative bottles, using a funnel if necks are narrow.
Seal with lids.
Use, or store at room temperature up to 4 months.
If an opaque film develops on surface, spoon it off or, to preserve clarity of vinegar, pour vinegar through a fine strainer into a 2- to 3-quart pan and bring to boiling.
Wash bottle, then refill with vinegar.