Cranberry Serrano Chili Vinegar
This cranberry Serrano chili vinegar with a touch of orange brings out flavors in so many holiday or weeknight dishes that you may want to use it more often than that balsamic vinegar you have in your pantry!
Ingredients
- 12 oz bag of cranberries
- 1 1/2 cups apple cider vinegar
- 1 1/4 cups sugar
- 1 cup water
- 2 Serrano chili peppers, sliced
- 3 - 2 inch strips of orange peel
- 1 cinnamon stick
- 1 tsp orange extract
Instructions
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Combine everything except the orange extract in a saucepan on the stove and bring to a boil, turn down to simmer for 5 minutes. Stirring occasionally you will hear a few of the cranberries popping.
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Let cool completely on the stovetop and add the orange extract.
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Sterilize canning jars or bottles in boiling water and dry.
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Strain the cranberry vinegar through a fine gauge sieve into a bowl and discard the cranberry mixture, you only want the vinegar.
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Pour the vinegar into jars or bottles and keep in a cool dry place for 3 months or in the refrigerator for up to 8 months.