Читать книгу 365 Simple Pleasures - Susannah Seton - Страница 15

You’ve heard of raspberry vinegar, but what about cranberry? It’s great for using on salads and chicken dishes. Wash and pick over the cranberries and dry well on paper towels. Use 1 cup of fresh cranberries per quart of vinegar. Pack the cranberries into clean bottles or jars with lids or corks and fill with white wine vinegar that has been heated just to the boiling point. Cork or cap the bottles. Stand the jars on a sunny windowsill for about two weeks (four weeks if it’s not very sunny). The warmth of the sun will infuse the vinegar with the cranberry flavor. Do a taste test; if the vinegar doesn’t seem flavorful enough, strain it and add more cranberries. When it suits you, label and decorate the jars with a beautiful ribbon. Store at room temperature.