Title: Berry Flavored Vinegar
Categories: Insert
Yield: 1 Servings

3	c	Wine vinegar
4	c	Berries
2	tb	Honey

Recipe by: Sunset Magazine, 1990 June Rinse and drain 4 cups fresh berries. Hull and slice strawberries. Hull small berries. If desired, set aside 1/4 cup for display in the vinegar bottle.

Combine vinegar, fruit and honey in a 2 to 3 quart pan. Cover and bring to a boil over high heat. Remove from heat and let stand, covered, until cool (up to 2 hours). Pour liquid through fine strainer into a bowl or pyrex measure with a lip (for pouring). Discard pulp/residue.

Pour vinegar through a funnel into a 1 quart bottle, plain or decorative. Close tightly. Let stand at least 1 day. Use or keep at room temperature up to 4 months. If an opaque film develops on surface, you can either spoo it off or, to preserve clarity of vinegar, pour through a fine strainer int a pan and bring to a boil. Cool. Wash the bottle. Refill with vinegar. Store as before. Makes about 1 quart.

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