| Recipe to Print-Cranberry Vinegar |
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| Recipe Name: |
Cranberry Vinegar |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Condiments |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.18
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound cranberries, raw
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Directions:
Put cranberries, syrup and salt in a pan and heat over high heat until cranberries begin to pop. Remove from heat, let cool and then puree in a blender. Add vinegar and taste for balance. Add more vinegar and thin with water if necessary. Strain through a fine strainer into a bowl or pitcher. Store in a clean jar or bottle (do not use metal lids or tops) and refrigerate. Keeps several weeks. |
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Vanilla Scented Syrup
(Add to shopping list) :
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Directions:
Put the sugar, water and vanilla beans (if using) in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes. Stir occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly. |
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