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Recipes Fresh From The Farm

Fruit Vinegar

E. Marie

Makes about 1-1/2 cups

This is the time of year to make some of those berry and fruit vinegars! This is such an easy recipe, anyone can do it - and the product is wonderful for dressings for those edible summer salads made with all of those wonderful greens! Try peach, apricot, cherry, blueberry, blackberry, raspberry, strawberry!

  • 1/2# chopped fresh fruit, peeled and seeded (if necessary)
  • 2 1/2 C. rice, or white vinegar
  • 1 T. sugar or honey

Put fruit in a sterile jar with an airtight, rubber-rimmed, clamp-top lid. Add the vinegar. Close the jar and place in the refrigerator to steep for 2 weeks.

Place a sieve over a nonreactive small saucepan, strain the vinegar, pressing the fruit to get out as much juice as possible into the pan. Add the sugar or honey.

Bring the vinegar to a simmer for about 10 minutes, stirring to dissolve the sugar or honey.

Transfer the vinegar to a sterilized bottle and seal with a cork … or place saran wrap over the top of the bottle and a screw on lid.

Store in a cool, dark place, or in the refrigerator. Use it up within a couple of months (for best results).