| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Vinegars, Gifts, Cooking lig | 16 | servings | ||
INGREDIENTS
| 1/4 | c | Fresh blueberries |
| 1/4 | c | Fresh raspberries |
| 1/4 | c | Frozen cranberries thawed |
| 8 | Sage leaves | |
| 1 | c | White wine vinegar |
| 3 | Cloves; whole | |
| 2 | Cinnamon sticks; 3-in long | |
| 1 | tb | Sugar |
| 8 | Black peppercorns | |
| 5 | Fresh blueberries | |
| 5 | Fresh raspberries | |
| 5 | Frozen cranberries | |
| 4 | Sage leaves |
INSTRUCTIONS
ADDITIONS 1. Combine first 4 ingredients in a nonaluminum bowl. Crush with a spoon. Place berry mixture, vinegar, cloves, and cinnamon in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally. 2. Strain the vinegar mixture through a sieved lined with cheesecloth nto a glass measure or medium bowl, and discard solids. Pour straincd vinegar into a small nonaluminum saucepan, and add Sugar. Cook 5 minutes over low heat or until sugar dissolves; cool. Pour into a decorative bottle; add peppercorns and remaining ingredients. Seal with a cork or other airtight lid. ~(Edited by Pat Hanneman 10/01/98)- Notes: Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Use this vinegar as a marinade. Brush it over fish or chicken before grilling. Or add a splash to fruit juice or carbonated water. Recipe by: Cooking Light Sep98 Posted to EAT-LF Digest by Pat Hanneman <[email protected]> on Oct 01, 1998, converted by MM_Buster v2.0l.
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