INGREDIENTS

INSTRUCTIONS

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. 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 <kitpath@earthlink.net> on  Oct 01, 1998,
converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: If only you knew . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 863
Calories From Fat: 591
Total Fat: 66.7g
Cholesterol: 271.8mg
Sodium: 2296.1mg
Potassium: 36.9mg
Carbohydrates: 18g
Fiber: 1.2g
Sugar: 2.5g
Protein: 51.5g