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.
- Portion size 825 servings
- 1 1/2 lb cranberries (6 cups)
- 2 orange rind
- 4 cups white vinegar
- 1/2 cup granulated sugar
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.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 0 mg
- Protein 0 g
- Calories 10.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 3 g