Cranberry Vinegar
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 10 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 0 mg |
Flavoured vinegars make welcome gifts, so count on this recipe to get you started on Christmas planning. When you pull the jars from your pantry in December, their glittering red will greet the season merrily. Curl a strand of ribbon and attach a card with the vinaigrette recipe.
Ingredients
- 1-1/2 lb cranberries, (6 cups)
- 2 strips orange rind
- 4 cups white vinegar
- 1/2 cup granulated sugar
Preparation
In large saucepan, bring cranberries, orange rind, vinegar and sugar to boil. Reduce heat, cover and simmer for 5 minutes. Let cool for 30 minutes, stirring once.
Scoop into dampened jelly bag. Or scoop into dampened triple-thickness cheesecloth-lined colander; bring up sides and tie with string. Hang over large measuring cup or bowl. Let drip, without squeezing bag, for 2 hours.
In saucepan, bring vinegar mixture to boil. Pour into prepared 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 5 minutes.
Additional information :
How To Use Cranberry Vinegar: Whisk together 3 tbsp (50 mL) each vegetable oil and Cranberry Vinegar, 1 tsp (5 ml) granulated sugar and pinch each salt and pepper. Add 1/2 tsp (2 ml) Dijon mustard or poppy seeds if desired. Toss with 10 cups (2.5 L) mixed salad greens.
- Keywords : Condiments/sauces; Boil; Christmas; Cranberries; Canning/Pickling/Preserving; Oranges;
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