Dried Cranberry Vinegar

Okay, so this is an Emeril recipe and I apologize for that, but hey, you gotta give credit where credit is due and this recipe is so simple and it makes an awesome vinegar. It’s so good, in fact, that you don’t need to add anything to it, no oil, no nothing. Feel free to play with it, of course, but I like it just straight up (over a salad that is).
Recipe courtesy Emeril Lagasse, 2001 Ingredients
1/2 cup dried cranberries
2 tablespoons sugar
3/4 cup water
3/4 cup Champagne vinegar (I just use Apple Cider vinegar, cheaper / easier to find)
Pinch salt

In a saucepan, combine the cranberries, sugar, water, vinegar and salt,
and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Transfer to a bowl and
let cool. In a blender, puree the ingredients on high speed.

Pour into an airtight container and keep at room temperature.


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