Preparing Homemade vinegar is not usually top priority in a busy cook’s life. However, when the cranberries begin to show up in grocery stores, I always make a few batches of Cranberry Vinegar to use as an ingredient in my favorite Holiday Fruit and Lettuce Salad. So far I haven’t found commercial cranberry vinegar, but I don’t know if I’d buy even it if it were available, since the homemade variety has a little bit of cranberry pulp, resulting in a slightly thick vinegar that adds body to the salad dressing.
Since there are only four ingredients, this vinegar is quick to put together. Hands-on time is minimal, about 15 minutes. The recipe can be doubled or tripled without any additional time involved, and the vinegar keeps several months on the cupboard shelf. This vinegar makes a nice gift, too; pour it into a decorative bottle, and place it in a basket with apples, pears, and a pomegranate along with the recipe for Holiday Fruit and Lettuce Salad.
Homemade Cranberry Vinegar
1 12 oz. package cranberries, (3 cups)
3/4 cup distilled white vinegar
3/4 cup sugar
3 cinnamon sticks
- Bring cranberries, vinegar, sugar, and cinnamon sticks to a boil in a medium saucepan.
- Reduce heat; simmer 5 minutes or until cranberries burst.
- Pour into a fine strainer that has been set over a bowl; don’t stir or mash the cranberries, since too much pulp will result in vinegar that is too thick.
- When the mixture has cooled, discard the solids and pour the vinegar into a bottle or jar with a tight fitting lid.
- If the vinegar gets too thick to pour, thin down with a little white vinegar.
The vinegar will keep several months on the cupboard shelf.
Amount Per Serving
Calories 35 Calories from Fat 0
Percent Total Calories From: Fat 1% Protein 1% Carb. 98%
Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g
Vitamin A 0% Vitamin C 3% Calcium 0% Iron 0%