Cranberry Vinegar

1. 1

   In a large bowl, crush the cranberries with a mortar, add the vinegar, and let the mixture stand, covered loosely, in a cool dark place for 3 days.

2. 2

   Strain the vinegar in batches through a fine sieve lined with paper towels into a stainless steel or enameled saucepan, pressing hard on the cranberries.

3. 3

   Bring the vinegar just to a boil, pour it into sterilized bottles and seal the bottles with the tops.

4. 4

   The vinegar keeps in a cool, dark place for 4 months

* Per serving · 4 servings · Values may vary.

No additional tips available.