From Sandi's Recipe File - Cranberry Vinegar

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"From Sandi's Recipe File"

Recipe Source:
An Issue of
Canadian Living Magazine

Serving Size: Makes about 3 1/3 cups

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Cranberry Vinegar

Amount	Ingredient
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.

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