I enjoy making an assortment of vinegars but this is a favorite. The longer the cranberries and oranges sit in the vinegar, the more intensely flavored it becomes.— Kathy Rairigh, Milford, Indiana
- 6 cups white wine vinegar
- 1 package (12 ounces) fresh or frozen cranberries, chopped
- 3 medium oranges, sectioned and chopped
- In a large saucepan, heat vinegar to just below the boiling point. In a large bowl, lightly mash the cranberries and oranges; add heated vinegar. Cover and let stand in a cool dark place for 10 days.
- Strain mixture through a cheesecloth and discard pulp. Pour into sterilized jars or decorative bottles. Seal tightly. Store in a cool dark place. Yield: 6 cups.
Originally published as Cranberry Orange Vinegar in Taste of Home Christmas Annual Annual 2010, p129
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