I made some cranberry infused vinegar tonight. Well, two are cranberry-orange, and two are plain cranberry. I’m excited to taste them.
Here’s how I did it (my recipe is based on the one in the Ball canning guide):
- 1 cup cranberry juice (the recipe had directions on how to make your own, but I just bought the unsweetened cranberry juice at the grocery store)
- 1 cup sugar
- 3 cups white wine vinegar (we didn’t have any, so I used 2.5 cups of red wine vinegar and .5 cups of regular vinegar because that’s what we had)
- .5 cup cranberries
- an orange
Note: the original recipe also called for a spice bag with cinnamon and clove but I don’t like either of those spices, so I didn’t add them.
In a saucepan add the sugar and cranberry juice. Stir and bring to a boil, keep stirring until the sugar dissolves. If you’re adding the spice bags, this would be the time to do it.
Add in the vinegar and cranberries. Bring to a boil, then simmer covered for 10 minutes.
Take out the spice bag.
Put on slice of orange in each jar. Then ladle the hot vinegar over it.
Process in a boiling water bath for 10 minutes.
Note #2: keep in mind I haven’t tasted it yet. It sounded good, but I’ll report back after I’ve tasted it.