21 November, 2011

Cranberry Vinegar

I love cranberries and like preserving their flavor for use past the holidays. Unless otherwise noted, these recipes are my own.  

  • Cranberry-Lime-Jalapeño White Wine Vinegar (2011)
  • Sage-Cranberry White Wine Vinegar (2011)



I like this herb vinegar in spicy chili.

Cranberry-Lime-Jalapeño White Wine Vinegar (2011)
Makes 3 cups
Infusion
1 cup Chardonnay
2 cups apple cider vinegar
Fresh cranberries, not bruised and cleaned
Peel from one lime (remove only the green part, and not the bitter white portion) 
1 jalapeño pepper, washed and quartered lengthwise
2 scallions (including tops)
2 bamboo skewers, cut to fit bottle(s)

Garnish
Additional fresh cranberries and lime peel


Notes:  I used The Cutrer Appellation Russian River Valley Appellation by Sonoma-Cutrer Vineyards - Sonoma, California. Use sharp end of skewer to puncture the berries-- you'll need about 40. Cut the skewers; if you snap it, the ends fray.

For my sister, who prefers less jalapeño heat than me, I steeped the one jalapeño mixture for 25 days. If you like more heat, steep for 30 to 35 days (mine was 33 days).


Directions
Measure wine and vinegar into pan. Heat to simmering.

Meanwhile, thread fresh cranberries on bamboo skewer (cut in half, if needed, to fit inside bottle) and place in clean and dry glass bottle. To the bottle, add jalapeño pieces and seeds, lime peel and scallions.

Pour wine mixture over the cranberries and other ingredients in the bottle. Be sure everything is completely covered. If not, heat more liquids and add it.

Cap the bottle and let herbs steep for at least 10 days, shaking occasionally.

Decant the vinegar and strain it through double-layer of cheesecloth into a nonreactive bowl. Using a funnel, strain the vinegar into sterilized, completely dry glass bottles.

If desired, and for presentation, add whole jalapeño pepper and skewer of fresh cranberries alternated with lime peel to each bottle. Fill as much as possible below the cap or cork.

Cap and label the bottle(s). Store, capped, in a cool, dark spot.

This is my own recipe.





Use this herb vinegar in pork and poultry dishes.

Sage-Cranberry White Wine Vinegar (2011)
Makes 3 cups
Infusion
1 cup Chardonnay
2 cups apple cider vinegar
1/4 tsp minced garlic
1 sprig fresh sage, bruised
Fresh cranberries, cleaned and unbruised
1 scallion (top included)
4 sprigs fresh thyme
Peel from one-half lemon (remove only the yellow part, and not the bitter white portion)
2 bamboo skewers, cut to fit inside bottle(s)

Garnish
Additional fresh cranberries


Notes:  I used The Cutrer Appellation Russian River Valley Appellation by Sonoma-Cutrer Vineyards - Sonoma, California, and steeped mixture for 30 days.

Use sharp end of skewer to puncture the berries-- you'll need about 40. Cut the skewers; if you snap it, the ends fray.


Directions
Measure wine and vinegar into pan. Stir in minced garlic. Heat to simmering.

Meanwhile, thread fresh cranberries on bamboo skewers and place in clean and dry glass bottle. To the bottle, add herbs and lemon peel.

Pour wine mixture over the cranberries and other ingredients in the bottle. Be sure everything is completely covered. If not, heat more liquids and add it.

Cap the bottle(s) and let herbs steep for at least 10 days, shaking occasionally.

Decant the vinegar and strain it through double-layer of cheesecloth into a nonreactive bowl.

Using a funnel, strain the vinegar into sterilized, completely dry glass bottles.

If desired, and for presentation, add fresh sage and skewer of cranberries to each bottle. Fill as much as possible below the cap or cork.

Cap and label the bottle(s). Store, capped, in a cool, dark spot.


I created this recipe to replicate a bottle of vinegar I purchased out of town and could not find again. I don't recall the brand name.


You might like:
Raspberry Vinegar


Page Last Updated 14 April 2015

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