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