Triple-berry vinegar

16 servings

Ingredients

Quantity Ingredient
¼ cup Fresh blueberries
¼ cup Fresh raspberries
¼ cup Frozen cranberries thawed
8 Sage leaves
1 cup White wine vinegar
3 Cloves; whole
2 Cinnamon sticks; 3-in long
1 tablespoon Sugar
8 Black peppercorns
5 Fresh blueberries
5 Fresh raspberries
5 Frozen cranberries
4 Sage leaves

Directions

ADDITIONS

1. Combine first 4 ingredients in a nonaluminum bowl. Crush with a spoon.

Place berry mixture, vinegar, cloves, and cinnamon in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.

2. Strain the vinegar mixture through a sieved lined with cheesecloth nto a glass measure or medium bowl, and discard solids. Pour straincd vinegar into a small nonaluminum saucepan, and add Sugar. Cook 5 minutes over low heat or until sugar dissolves; cool. Pour into a decorative bottle; add peppercorns and remaining ingredients. Seal with a cork or other airtight lid.

~(Edited by Pat Hanneman 10/01/98)- Notes: Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Use this vinegar as a marinade. Brush it over fish or chicken before grilling.

Or add a splash to fruit juice or carbonated water.

Recipe by: Cooking Light Sep98

Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.

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