For a delicious vinegar for salad dressings and marinades, try this vinegar with cranberries. It would make a wonderful side salad during the holidays.—Lesley Colgan, London, Ontario
- 3/4 cup white vinegar
- 3/4 cup water
- 3/4 cup sugar
- 1 cinnamon stick
- 1 package (12 ounces) fresh or frozen cranberries
- In a saucepan, bring all ingredients to a boil. Reduce heat and simmer for 5 minutes or until the cranberries burst. Cool. Strain through a fine sieve into sterilized bottles or jars. Seal tightly. Discard cranberries and cinnamon stick. Chill until ready to use in your vinegar-and-oil salad dressing. Yield: 1-1/2 cups.
Originally published as Cranberry Vinegar in Country Woman November/December 1993, p35
Reviews for Cranberry Vinegar
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 15, 2011
"Real easy to make, pretty color, tastes good. I also made a batch adding pepper corns, and garlic letting mix 24 hours before straining. Wonderful!!"