Adds tang to those special salads.
Yield: 2 cups
2 cups chopped cranberries
2 cups wine vinegar
3 tablespoon sugar
Combine cranberries and vinegar in a glass container with a lid. Cover container and keep refrigerated, undisturbed for 1 week. Strain vinegar through a fine sieve or jelly bag. Discard cranberries. Pour vinegar into a Dutch oven. Add sugar and boil quickly for 3 minutes. Pour vinegar into sterilized bottles and seal.
NOTE:
This recipe can be multiplied, BUT boil the vinegar in several batches. Ensure the depth in the pot does not exceed 4 inches. This will ensure a quick boil and preserve flavour and colour.