Yield: 2 Cupsings
Categories: BBQ, Marinades, Salads, Fruits
1 c Tart cherries, pitted 2 c White wine vinegar or rice Vinegar Puree cherries with vinegar. Transfer to stainless steel or enamel bowl and cover with plastic wrap. Set in a cool place for 7 to 10 days. Strain through a coffee filter-lined sieve. Pour vinegar into sterilized bottles. Makes 2.5 cups Use to marinate chicken or pork before BBQ or sprinkle it on fruit or salads for an unusual flavour. Its delightful taste and sparkling colour make it a natural hostess gift.