Triple-Berry Vinegar

Cooking Light
Use this vinegar as a marinade, brush it over fish or chicken before grilling, or add a splash to fruit juice or carbonated water.
1 cup.


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1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup frozen cranberries, thawed
8 sage leaves
1 cup white wine vinegar
3 whole cloves
2 (3-inch) cinnamon sticks
1 tablespoon sugar
8 black peppercorns
5 fresh blueberries
5 fresh raspberries
5 frozen cranberries
4 sage leaves


Combine first 4 ingredients in a nonaluminum bowl; crush with a spoon. Place berry mixture, vinegar, cloves, and cinnamon in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.

Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard solids. Pour strained vinegar into a small nonaluminum saucepan, and add sugar. Cook 5 minutes over low heat or until sugar dissolves; cool. Pour into a decorative bottle; add peppercorns and remaining ingredients. Seal with a cork or other airtight lid; store in a cool, dark place.

Created date

April 2004