Cranberry Vinegar

Name: Cranberry Vinegar
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 cup (250 ml)
Ingredients: 1/2 cup (55 g) fresh or frozen cranberries, coarsely chopped; 1 cup (250 ml) vinegar (apple cider, white wine or rice vinegar)

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Preparation 10 min
Cooking 5 min
Marinating 1 h
Makes 1 cup (250 ml)

No more wasting stale cranberries that end up in the compost. Recycle all your leftovers and let their red tanginess flavour a vinegar. A good idea for a gourmet Christmas gift.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1/2 cup (55 g) fresh or frozen cranberries, coarsely chopped
- 1 cup (250 ml) vinegar (apple cider, white wine or rice vinegar)

Preparation

- Place the cranberries in a bowl.
- In a small pot, bring the vinegar to a boil. Pour the boiling vinegar over the cranberries and let cool. Cover and refrigerate until completely chilled, about 1 hour.
- Strain the vinegar through a sieve, pressing on the cranberries with the back of a ladle to extract as much juice as possible. Compost the residue. The vinegar will keep for 1 month in an airtight container in the refrigerator.

Note from Ricardo

Use the cranberry vinegar in your salad dressings, marinades, for pickling vegetables or to deglaze skillet after searing meat in it.

Personal Note

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