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Cranberry Orange Vinegar

 Cranberry Orange Vinegar
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
96 ServingsPrep: 10 min. + standing


  • 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.
Nutritional Facts: 1 tablespoon equals 9 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 2 g carbohydrate, trace fiber, trace protein.