INGREDIENTS

INSTRUCTIONS

Rinse and drain 4 cups fresh berries. Hull and slice strawberries.  Hull
small berries. If desired, set aside 1/4 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@wizard.ucr.edu>
Recipe By     : Sunset Magazine, 1990 June

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