Spiced Vinegar

Blackberry or Black Currant Vinegar

Strawberry Vinegar

Cranberry Vinegar



Spiced Vinegar



Adds something to stews and salads.



Yield: 1 quart



4 cups cider or white wine vinegar

2 Tbsp sugar

1 Tbsp whole allspice

1 Tbsp whole peppercorns

1 Tbsp whole cloves

1 Tbsp whole coriander

1 tsp celery seed

1 tsp salt

Small piece fresh ginger, peeled



Combine all ingredients except ginger in a non-reactive

saucepan. Cover and simmer for 30 minutes. Pour into

sterilized 1 quart jar; add ginger. Cover and let stand in a

cool place for 10 to 14 days. Strain and pour into

sterilized bottles.







Blackberry or Black Currant Vinegar



Use in salad dressings and marinades.



Makes 1 quart



4 cups frozen unsweetened blackberries or black currants,

thawed and drained

4 cups red wine vinegar

2 cups red wine



Lightly mash the fruit in a bowl. Add vinegar and wine.

Cover and refrigerate overnight. In a non-reactive saucepan,

bring mixture to a boil and cook uncovered for 3 minutes.

Cool. Strain mixture through a fine sieve lined with several

layers of cheesecloth (or a cone shaped coffee filter). The

cheesecloth or filter will have to changed several times.

Discard solids. Pour vinegar into bottles. Store in a cool

dark place.



Note: You can use home frozen berries if you have them.







Strawberry Vinegar



Use in salad dressings and marinades.



Makes 1 quart



2 15-16 oz pkgs frozen sliced unsweetened strawberries,

thawed and drained

4 cups cider vinegar

2 cups dry white wine



Combine all ingredients in a large bowl. Cover and

refrigerate overnight. In a non-reactive saucepan, bring

mixture to a boil and cook uncovered for 3 minutes. Cool.

Strain mixture through a fine sieve lined with several

layers of cheesecloth (or a cone shaped coffee filter). The

cheesecloth or filter will have to changed several times.

Discard solids. Pour vinegar into bottles. Store in a cool

dark place.



Note: You can use home frozen berries if you have them.





Cranberry Vinegar



Adds tang to those special salads.



Yield: 2 cups

2 cups chopped cranberries

2 cups wine vinegar

3 Tbsp 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.









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