 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Use this vinegar as a marinade, brush it over fish or chicken before grilling, or add a splash to fruit juice or carbonated water. Ingredients:
1/4 cup fresh blueberries |
1/4 cup fresh raspberries |
1/4 cup frozen cranberries, thawed |
8 sage leaves |
1 cup white wine vinegar |
3 whole cloves |
2 (3-inch) cinnamon sticks |
1 tablespoon sugar |
8 black peppercorns |
5 fresh blueberries |
5 fresh raspberries |
5 frozen cranberries |
4 sage leaves |
Directions:
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 cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Pour strained 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; store in a cool, dark place.
|
|