| 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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