Cranberry-Ginger Vinegar

Cranberry-ginger vinegar

This is a fun and fabulous project for the holidays!  (It makes a super-cool gift.) 

Hardware:

• Glass bottles with lids.  (Don't buy these - use recycled bottles!  Above I'm using Tazo tea bottles, salvaged from the recycling.)  Wash these in super-hot water or in the dishwasher. 
• A plastic funnel.  You can make one by punching a hole in the bottom  of a small yogurt container.
• A saucepan.

Ingredients:  Fresh cranberries, fresh ginger root, white vinegar, bottle garnish like a sprig of rosemary and a string of cranberries (below)

Prep:

• Sanitize the glass jars and lids
• Wash the cranberries (a handful per bottle)
• Wash and peel the ginger root; cut into small match-stick sized slices (6-8 per bottle)

Make:

• Determine how much vinegar you need for the bottles (a quick pour in/pour out works well).
• Bring the vinegar to a boil in a saucepan.
• While the vinegar is heating, place a handful of cranberries and the ginger in each bottle.
• After the vinegar has boiled, let it cool for just a minute to make it easier to handle.
• Using the funnel, pour the vinegar into the glasses.  The cranberries will pop and immediately begin turning the vinegar into this lovely pink color!
• Let the vinegar sit for a day or two.  Pour out and save the pink liquid while straining the ginger and cranberries. 
• Refill the jars with the pink vinegar and new cranberries/ginger.  Garnish the bottle and enjoy.
• This should be stored in the fridge.  I will use it on rice, or in a oil-vinegar dressing.