1 c Tart cherries, pitted
2 c White wine vinegar or rice
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
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.
Posted to MM-Recipes Digest V5 #009 by "John Weber"