Stir this sweet and tart concoction into sauces and marinades in place of traditional vinegars.

Julia Dowling Rutland
Recipe by Coastal Living June 2013

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Recipe Summary

Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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