Cranberry Vinegar
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
57
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Special equipment: Four 32-ounce bottles Rinse and pick over the cranberries, discarding any leaves and stems
2
With a paring knife, make an X in the skin of each cranberry
3
Heat the vinegar in a saucepan until just steaming
4
Using a funnel, add a quarter of the cranberries to a clear wine bottle, then add 3 sprigs of thyme
5
Repeat 3 more times with the remaining cranberries and thyme in 3 more bottles
6
Fill the bottles to the top with the vinegar and cool completely, uncovered
7
Cover and allow to sit in a cool, dark place for at least 2 weeks, gently shaking every few days to help the vinegar to completely infuse