Stir this sweet and tart concoction into sauces and marinades in place of traditional vinegars.
This recipe goes with Strawberry Vinaigrette
Coastal Living JUNE 2013
1. Pulse strawberries and sugar in a food processor until finely chopped. Transfer berries and juice to a large bowl; stir in vinegar. Cover and let stand 2 1/2 hours.
2. Strain berries and juice through a double thickness of rinsed and squeezed dry cheesecloth; discard solids. Transfer liquid to a bottle with a tight-fitting lid. Store in refrigerator up to 3 weeks.
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