| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning, Preserves, Pickles, Condiments |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Fresh Cranberries |
| 3 |
c |
White Wine Vinegar |
| 3 1/4 |
c |
Champagne; 750 Ml Bottle |
|
|
Fresh Cranberries; Optional |
INSTRUCTIONS
In a large stainless steel or enamel saucepan combine cranberries,
vinegar, and champagne. Bring to boiling; reduce heat. Simmer gently,
uncovered, for 3 minutes. Remove from heat; cool. Pour mixture into a
clean 3 qt jar. Cover jar tightly with a nonmetallic lid (or cover
with plastic wrap and then tightly seal with a metal lid). Let stand
in a cool, dark place for 2 weeks.
Strain vinegar; discard cranberries. Transfer strained vinegar to
decorative bottles. If desired, add a few additional cranberries to
each bottle. Store vinegar in a cool, dark place for up to 6 months.
Makes about 6 cups
Per serving: 920 Calories; 1g Fat (1% calories from fat); 1g Protein;
109g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 2 1/2
Fruit; 3 Other Carbohydrates
NOTES : A slightly sweet vinegar; best suited in salad dressings for
green or fruit salads.
Recipe by: BH & G, 11/95, pg 213
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Nov 11, 1999, converted by MM_Buster v2.0l.
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