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Photo by: Joseph DeLeo
Berries can soften the edge of vinegar as well as add flavor and brilliant color. That’s not to say adding a handful of berries will salvage the harsh, chemical taste of cheap vinegar. Start with a good grade of white wine vinegar.
Place the berries in a saucepan and crush them with a potato masher. (For harder berries, such as currants and blueberries, make a puree in a food processor instead.) Pour the vinegar over the berries. Cover the pan and allow the vinegar to steep for several days, giving an occasional stir. At the end of that period, simmer the vinegar for 5 minutes, then strain through cheesecloth. When the vinegar is cool, pour it into a handsome bottle. Store the bottle out of direct sunlight or the lovely liquid may fade to a drab color.
Nutrients per serving (% daily value)
Nutritional information is based on a serving size of 1/4 cup.
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