Name: Cranberry Vinegar
Ingredients: 1 1/2 lb Cranberries; rinsed and picked; ; over; 4 c Rice vinegar; (available at Asian; ; markets and some; ; supermarkets)

CATEGORY	CUISINE	TAG	YIELD
	Asian	Cklive10	1	servings

INGREDIENTS

1 1/2	lb	Cranberries; rinsed and picked
		; over
4	c	Rice vinegar; (available at Asian
		; markets and some
		; supermarkets)

INSTRUCTIONS

In a large bowl, crush the cranberries with a mortar, add the
vinegar, and let the mixture stand, covered loosely, in a cool dark
place for 3 days. Strain the vinegar in batches through a fine sieve
lined with paper towels into a stainless steel or enameled saucepan,
pressing hard on the cranberries. Bring the vinegar just to a boil,
pour it into sterilized bottles and seal the bottles with the tops.
The vinegar keeps in a cool, dark place for 4 months.
Yield: about 4 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9229
Converted by MM_Buster v2.0l.

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