Yield: 1 Servings
|3 cups||Wine vinegar|
Rinse and drain 4 cups fresh berries. Hull and slice strawberries. Hull small berries. If desired, set aside ¼ cup for display in the vinegar bottle.
Combine vinegar, fruit and honey in a 2 to 3 quart pan. Cover and bring to a boil over high heat. Remove from heat and let stand, covered, until cool (up to 2 hours). Pour liquid through fine strainer into a bowl or pyrex measure with a lip (for pouring). Discard pulp/residue.
Pour vinegar through a funnel into a 1 quart bottle, plain or decorative.
Close tightly. Let stand at least 1 day. Use or keep at room temperature up to 4 months. If an opaque film develops on surface, you can either spoon it off or, to preserve clarity of vinegar, pour through a fine strainer into a pan and bring to a boil. Cool. Wash the bottle. Refill with vinegar. Store as before. Makes about 1 quart.
Posted to Master Cook Recipes List, Digest #113 Date: Sun, 9 Jun 1996 16:27:16 -0700 (PDT) From: PatH <phannema@...>
Recipe By : Sunset Magazine, 1990 June