Cranberry Orange Vinegar Recipes

CRANBERRY ORANGE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over greens and vegetables. Store in the refrigerator.

CRANBERRY ORANGE VINEGAR

Steps:

• In a large saucepan, heat vinegar to just below the boiling point. In a large bowl, lightly mash the cranberries and oranges; add heated vinegar. Cover and let stand in a cool, dark place for 10 days. , Strain mixture through a cheesecloth and discard pulp. Pour into sterilized jars or decorative bottles. Seal tightly. Store in a cool, dark place.

CRANBERRY VINEGAR

Steps:

• In a saucepan, bring all ingredients to a boil. Reduce heat and simmer for 5 minutes or until the cranberries burst. Cool. Strain through a fine sieve into sterilized bottles or jars. Seal tightly. Discard cranberries and cinnamon stick. Chill until ready to use in your vinegar-and-oil salad dressing.

CRANBERRY VINEGAR

Steps:

• Put cranberries, syrup and salt in a pan and heat over high heat until cranberries begin to pop. Remove from heat, let cool and then puree in a blender. Add vinegar and taste for balance. Add more vinegar and thin with water if necessary. Strain through a fine strainer into a bowl or pitcher. Store in a clean jar or bottle (do not use metal lids or tops) and refrigerate. Keeps several weeks.
• Keep this syrup on hand to add to iced tea and other cold drinks or for poaching fruit. It does not need to be refrigerated. The vanilla is minced to make sure all its flavor is extracted into the syrup.
• Put the sugar, water, vanilla beans, a pinch salt, and the thyme leaves in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes, stirring occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a sterilized jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly.

CRANBERRY VINEGAR

Steps:

• Rinse and pick over the cranberries, discarding any leaves and stems. With a paring knife, make an X in the skin of each cranberry.
• Heat the vinegar in a saucepan until just steaming. Using a funnel, add a quarter of the cranberries to a clear wine bottle, then add 3 sprigs of thyme. Repeat 3 more times with the remaining cranberries and thyme in 3 more bottles. Fill the bottles to the top with the vinegar and cool completely, uncovered. Cover and allow to sit in a cool, dark place for at least 2 weeks, gently shaking every few days to help the vinegar to completely infuse.

ORANGE CRANBERRY VINAIGRETTE

Steps:

• In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

ORANGE BALSAMIC CRANBERRY SAUCE

Steps:

• Place balsamic and orange peel in a large saucepan, bring to a boil. Reduce eat to low and simmer, uncovered for 4 minutes or until reduced by half.
• Add cranberries, sugar, juice and cinnamon. Increase the heat to medium, bring to a boil again, then reduce the heat to low. Simmer uncovered for 15 minutes or until thickened, stirring occasionally.
• Remove from heat. Transfer to a bowl, cover and chill.

CRANBERRY SAUCE WITH DATES AND ORANGE

Steps:

• Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes. Add half of dates and half of cranberries and simmer, stirring occasionally, until cranberries begin to burst, about 7 minutes. Stir in remaining dates and cranberries and simmer until remaining cranberries begin to burst, about 7 minutes more. Serve at room temperature.