Guest guest Posted February 18, 2001 Report Share Posted February 18, 2001 * Exported from MasterCook * Cranberry Vinegar Recipe By : Wedge Co-op Newsletter~December 1999 Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups rice wine vinegar 3 tablespoons honey 1 1/2 cups cranberries Combine all ingredients in a double boiler. Heat over simmering water for 10 minutes. Package in a clean sterilized jar.* Cover and store in a cool place for 3 weeks. When ready to give basket, strain and pour into decorative bottles, pressing juices out of fruit with a spoon. Seal and label bottle. *TO STERILIZE JARS AND BOTTLES: immerse them in a pan of boiling water for 15 minutes. Remove the pan from the heat, but let the jars stand in the hot water until ready to use. - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the courtesy of the Wedge Community Co-op in Minnesota, MN. This recipe comes from the Today's Health & Wellness magazine - Issue November/December 2000 (p. 47) regarding the article " Good Food Gifts " (pp. 45-47) by Lynette Lamb, who was a past managing editor of Utne Reader and Minnesota Monthly magazines and she worked at Cuisine. She is now an adjunct instructor at the University of Minnesota's journalism school. * Exported from MasterCook * Raspberry Vinegar Recipe By : Mary Griffin Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon white vinegar ABOUT 128 ounces 1 quart raspberries -- packed tight ABOUT 4 cups Rinse the berries. Heat the vinegar, but do not boil it (you can do this in the microwave). Pour the vinegar over the raspberries and stir well. (Do not use a metal pot unless it is stainless steel.) Cover and let stand at least 2 weeks, stirring or shaking occasionally. Strain through a sieve, strain again through a coffee filter, then bottle. Do not use metal caps. (Salad dressing bottles work well.) You can add a few fresh or frozen raspberries to the bottle. Vinegar will fade if left out in the light. - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the courtesy of Mary Griffins, St. Paul, MN. This recipe comes from the Today's Health & Wellness magazine - Issue November/December 2000 (p. 47) regarding the article " Good Food Gifts " (pp. 45-47) by Lynette Lamb, who was a past managing editor of Utne Reader and Minnesota Monthly magazines and she worked at Cuisine. She is now an adjunct instructor at the University of Minnesota's journalism school. Quote Link to comment Share on other sites More sharing options...
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