Orange Cranberry Vinegar Food

CRANBERRY ORANGE VINEGAR

Steps:

• In a large saucepan, heat vinegar to just below the boiling point. In a large bowl, lightly mash the cranberries and oranges; add heated vinegar. Cover and let stand in a cool, dark place for 10 days. , Strain mixture through a cheesecloth and discard pulp. Pour into sterilized jars or decorative bottles. Seal tightly. Store in a cool, dark place.

CRANBERRY ORANGE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over greens and vegetables. Store in the refrigerator.

ORANGE-CRANBERRY VINEGAR

Steps:

• Use a square of cheesecloth to create a spice bag and fill it with the cinnamon sticks and cloves. Tie it well.
• Place 3 1/2 cups of cranberries and 1/2 cup of water into a stainless steel pan. Bring to a boil while continually stirring.
• Lightly crush cranberries with a potato masher.
• Pour the cranberry liquid through a strainer lined with several layers of cheesecloth and let drain. Do not squeeze the cheesecloth.
• Once all the liquid has drained out of the cheesecloth, discard (or compost) the cranberry residue. The cheesecloth can be washed out and reused.
• Pour cranberry juice back into a stainless steel pan, add the sugar and the spice bag. Bring to boil over medium heat, stirring continually until the sugar is dissolved.
• Add the remaining cranberries and the white wine vinegar.
• Reduce the heat and simmer for 10 minutes. Keep an eye on the pan to make sure the cranberries do not start to burst.
• Remove the spice bag and discard (or compost).
• Divide the orange slices equally between the jars.
• Ladle the hot vinegar into the hot, sterilized jars.
• Wipe the rim, put the lid on the jar and tighten the band until it is fingertip-tight.
• Place the jars in a cold pack canner filled with boiling water. Process for 10 minutes. Remove the lid, turn off the heat and let the jars sit in the water for an additional five minutes, then remove the jars.
• Tighten the bands if necessary so they are fingertip-tight again. Allow the jars to sit overnight to cool, then check the lid by gently prying on it to make sure it is sealed. If it is sealed, label and store the jars in a cool, dry, dark place.

CRANBERRY ORANGE CHUTNEY

Steps:

• Gather the ingredients.
• Combine all ingredients in a large saucepan; bring to a boil.
• Reduce heat to low and continue cooking, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
• Transfer the cranberry chutney to a bowl and chill until serving time.
• Extra chutney may be frozen in small freezer containers.
• Enjoy!

ORANGE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.

ORANGE BALSAMIC CRANBERRY SAUCE

Steps:

• Place balsamic and orange peel in a large saucepan, bring to a boil. Reduce eat to low and simmer, uncovered for 4 minutes or until reduced by half.
• Add cranberries, sugar, juice and cinnamon. Increase the heat to medium, bring to a boil again, then reduce the heat to low. Simmer uncovered for 15 minutes or until thickened, stirring occasionally.
• Remove from heat. Transfer to a bowl, cover and chill.