Cranberry Vinegar

Homemade Cranberry Vinegar combines fresh or frozen cranberries and white wine vinegar – creating this tart vinegar that’s perfect for fall and holiday salads.

Easy Cranberry Vinegar

Give your salad dressings and other recipes vibrant color and a tart kick of flavor with our easy Cranberry Vinegar.

All you’ll need is two ingredients: fresh (or frozen) cranberries and white wine vinegar.

Simmer the two together on the stove until the berries burst, let the mixture steep for an hour so the cranberry flavor and color infuses the vinegar, then strain to remove the skins and excess pulp.

Use your cranberry vinegar to make our delicious Cranberry Vinaigrette or any favorite salad dressing recipe that can use a burst of color and cranberry flavor.

• Cranberries – Fresh or frozen cranberries will work for this recipe. This recipe is an especially good way to use up those cranberries starting to wilt and soften a bit in the fridge.
• White Wine Vinegar –Avoid common white vinegar as it will give this vinegar an even more tart taste. Instead, use white wine vinegar, champagne vinegar, or white balsamic vinegar for the best flavor.

1. Place cranberries and vinegar in the saucepan.
2. Boil until the berries burst, about five minutes over high heat.
3. Turn off heat and let the cranberries steep in the vinegar for an hour.
4. Place a mesh strainer over a bowl, then pour the cranberry mixture through the strainer. Use the back of a spoon or ladle to help the vinegar drip through the strainer.
5. For extra clear vinegar, pour the strained vinegar through several layers of cheesecloth or through a straining bag like this. (Collect the strained vinegar in another bowl.)
6. Pour the vinegar into a bottle with lid for storage. Keep refrigerated.
7. Use in salad dressings, our Cranberry Vinaigrette, or other recipes calling for vinegar.

• How do I store leftovers? Store the Cranberry Vinegar in the refrigerator for up to three months.

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