Fruit Vinegars

  • 1 quart        apple cider or white wine vinegar
  • 2 cups          fresh or frozen cranberries or blackberries (not in syrup: thawed if frozen)
  • 1/2 cup        light clover honey
  • 8                   whole cloves
  • 2 –  4-6 in    cinnamon sticks
  • two decorative 16-ounce bottles or four decorative 8-ounce bottles (sterilized)

Fruit vinegar punches up the taste of any fresh fruit salad or dessert. It makes a welcome house gift, so try to find the prettiest bottles.

Combine the vinegar and 1 cup of the berries in a medium-size saucepan. Bring to a boil, then lower the heat, and simmer uncovered for 2 minutes. Stir in the honey and remove from the heat.  Pour the berry mixture through a fine-mesh strainer into a large measuring cup. Don’t press down on the berries. Discard the berries. Divide the remaining 1 cup berries between two  16-ounce bottles or four 8-ounce bottles.   Place 4 whole cloves and one 4- to 6-inch cinnamon stick in each 16-ounce bottle; 2 cloves and one 3-inch cinnamon stick in each 8-ounce bottle. Pour the warm vinegar into the bottles to within 1 inch of the top.

Prepare as least one week in advance so that the flavors can mellow. (I made this recipe without the cinnamon or cloves and with champagne vinegar. It was quite excellent)