- 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
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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!!"