6 cups cranberries
2 strips orange rind
4 cups white vinegar
1/2 cup granulated sugar
Preparation Instructions:
In large saucepan, bring cranberries, orange rind, vinegar, and sugar to boil. Reduce heat, cover and simmer for 5 minutes. Let cool for 30 minutes, stirring once.
Scoop into dampened jelly bag. Or scoop into dampened triple-thickness cheesecloth-lined colander; bring up sides and tie with string. Hang over large measuring cup or bowl. Let drip, without squeezing bag, for 2 hours.
In saucepan bring vinegar mixture to boil. Pour into prepared 1 cup canning jars, leaving 1/4 inch headspace. Seal with prepared discs and bands. Process in boiling water canner for 5 minutes. Makes about 3 1/3 cups.
Per tablespoon: Calories - about 10; Protein - 0 g; Carbohydrate - 3 g; Fat - 0 g; Sodium - 0 mg.
How To Use Cranberry Vinegar: Whisk together 3 tablespoons each vegetable oil and Cranberry Vinegar, 1 teaspoon granulated sugar, and pinch each salt and pepper. Add 1/2 teaspoon Dijon mustard or poppy seeds if desired. Toss with 10 cups mixed salad greens.