1 1/4 cups white rice vinegar
3 tablespoons honey
1 1/2 cups cranberries

heat all the ingredients over simmering water, in a double boiler for 10 minutes.

Strain and funnel through cheesecloth (or coffee filters!), pressing out all the fruit juices, into a sterilized bottle.

Ladle into sterilized jars, Seal and label the bottle. Cover and store for 3 weeks in a cool place.

The vinegar is ready to use immediately. It will keep stored in a cool, dark place for 2-3 months. Makes 1 quart.