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    • #300914

      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.

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