Berry Vinegar

Grape, Bing Cherry and Marionberry Vinegars

Berry Vinegars are simple to make. Just fill a sterilized (boil for 10 minutes) glass container with fresh or frozen berries (a pint or quart jar works well). Pour in enough white wine vinegar or apple cider vinegar to cover the berries. You do not need to add sugar. Put the lid on and set it on a cool, dark shelf for 3 to 4 weeks. Strain out the berries and transfer to a sterilized glass bottle. I save pretty olive oil bottles for this and the little San Pellegrino Aranciata bottles. Cap tightly with a cork and be sure to label the bottom with the date, the type of fruit you used, and the kind of vinegar you used as the base (regular, white wine, apple cider, etc)

The best place to buy your base vinegar is in the restaurant supply section at Sherm's. It's only $6 to $8 per gallon.