Triple-berry vinegar
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh blueberries |
| ¼ | cup | Fresh raspberries |
| ¼ | cup | Frozen cranberries thawed |
| 8 | Sage leaves | |
| 1 | cup | White wine vinegar |
| 3 | Cloves; whole | |
| 2 | Cinnamon sticks; 3-in long | |
| 1 | tablespoon | Sugar |
| 8 | Black peppercorns | |
| 5 | Fresh blueberries | |
| 5 | Fresh raspberries | |
| 5 | Frozen cranberries | |
| 4 | Sage leaves | |
Directions
ADDITIONS
1. Combine first 4 ingredients in a nonaluminum bowl. Crush with a spoon.
Place berry mixture, vinegar, cloves, and cinnamon in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.
2. Strain the vinegar mixture through a sieved lined with cheesecloth nto a glass measure or medium bowl, and discard solids. Pour straincd vinegar into a small nonaluminum saucepan, and add Sugar. Cook 5 minutes over low heat or until sugar dissolves; cool. Pour into a decorative bottle; add peppercorns and remaining ingredients. Seal with a cork or other airtight lid.
~(Edited by Pat Hanneman 10/01/98)- Notes: Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Use this vinegar as a marinade. Brush it over fish or chicken before grilling.
Or add a splash to fruit juice or carbonated water.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.