Vinegars - cooking recipe

Ingredients

raspberries, blueberries, cranberries, blackberries, pears, peaches, oranges, lemons, limes or strawberries
1 qt. cider or white wine vinegar
2 c. fresh or frozen cranberries or blueberries (not in syrup and thaw if frozen)
1/2 c. light clover honey
whole cloves
cinnamon sticks

Preparation

Combine the vinegar and 1 cup of the berries in a medium sized saucepan.
Bring to a boil, then lower heat and simmer for 2 minutes.
Stir in honey and remove from heat.
Pour the berry mixture through a fine mesh strainer into a large measuring cup. Don't squeeze or press the berries.
Discard berries.
Divide the remaining 1 cup of berries between two decorative clean 16 ounce bottles or four 8 ounce bottles.
Place 4 cloves and one 4 to 6-inch cinnamon stick in each 16 ounce bottle or half of each in 8 ounce bottles.
Pour warm vinegar into bottles within 1-inch
of top.
Needs a minimum of one week to mellow.